Boston Baked Beans - cooking recipe

Ingredients

1 lb navy beans, picked over and soaked in cold water to 8 to 12 hours
1/2 teaspoon baking soda
4 ounces salt pork, rind removed
1 medium onion, minced
1/4 cup plus 2 tablespoons mild molasses (do not use robust or blackstrap)
1/4 cup dark brown sugar, packed
2 cups boild water
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
salt and pepper

Preparation

Drain beans and transfer to a large Dutch oven.
Add 8 cups water, baking soda, and bay leaves.
Bring to boil over medium-high heat, skimming off any foam that rises to the top.
Boil 15 minutes.
Drain beans and transfer to slow cooker, discarding bay leaves.
While beans are cooking in Dutch oven, score fatty side of salt portk and cut into 2 pieces.
Place scored side down in medium non-stick skillet over medium heat and cook until fat is rendered, 8 to 10 minutes.
Turn salt pork over, add onions and cook until lightly browned, about 5 minutes.
Tranfer to slow cooker.
Stir in 1/4 cup molasses, brown sugar and boiling water into slow cooker.
To help retain the heat near the bottom, cover beans with a piece of aluminum foil, then cover the slow cooker with the lid.
Cook on Low for 10 to 12 hours (on high 5-6 hours); until beans are tender and creamy.
Turn off the slow cooker and remove lid and foil.
Stir in remaining 2 tablespoons molasses, mustard and vingear and season with salt and pepper to taste.
Cover slow cooker with lid and let beans sit until sauce is slightly thickened; 15 to 20 minutes.