Boston Baked Beans

 Source - Cook's Illustrated Issue 60

Serves 8 to 12

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

Ingredients

8 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
4 ounces (4 slices) bacon, cut into 1/4 -inch pieces
2 medium onions, chopped fine
1 cup plus 2 tablespoons mild molasses
3 tablespoons brown mustard
2 pounds (about 5 cups) dried small white beans, rinsed and picked over
Salt
2 teaspoon cider vinegar
Ground black pepper

Method

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 cup molasses, mustard, beans, 2 1/2 teaspoons salt, and 18 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 2 tablespoons of molasses, vinegar, and additional salt and pepper to taste.