Boston Baked Beans

The beans can be made ahead. After cooking, cool them to room temp and refrigerate in an airtight container for up to 4 days.

4 ounces salt pork, trimmed of rind and cut into 1/2-inch pieces
2 ounces (2 slices) bacon, cut into 1/4-inch pieces
1 medium onion, chopped fine
1/2 cup plus 1 tablespoon of mild molasses
1 1/2 tablespoons of brown mustard
1 pound (about 2 1/2 cups) dried small white beans, rinsed and picked over (but NOT SOAKED or boiled at all... just dry beans)
Salt
1 teaspoon cider vinegar
Ground black pepper

Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes. Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil. Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.

Source of recipe: Cook's Illustrated - Jan/Feb '03