As I get older I look back and cherish the things I have of my grandmothers. My grandmother and I didn't live close to one another when I was growing up, but I do remember cooking with her on our visits to her house.
Several years ago my parents moved from CT and when they did, my mom gave me my grandmothers bean pot. I have only used it a handful of times.
Boston Baked Beans
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon worcestershire sauce
1/4 cup brown sugar
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat over to 325 degrees F.
Arrange the beans in 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. cover the dish with a lid or aluminum foil.
Bake for 3-4 hours in preheated oven, until beans are tender. Remove the lid about half way through cooking, and add more liquid if necessary to prevent the beans from getting too dry.