• 1 lb white beans (white beans, navy (pea) beans, Great Northern beans)
• 1/2 lb meaty salt pork or 1 lb point cut corned beef brisket
• 1/4 cup molasses
• 3 Tbsp brown sugar or 6 Tbsp maple syrup
• 1 Tbsp vinegar
• 1 1/4 tsp salt
• 1 tsp ground mustard

1. Bring 10 cups of hot water and dried beans to boil in large pot (3 3/4 qut o.k.); continue to boil 2 min. Remove from heat, cover, and soak until rehydrated, at least 1 hour and up to 10 hr.
2. Heat oven to 225 deg. Place meat in bottom of lidded ovenproof casserole. Drain and rinse beans; add them and remaining ingredients. Cover with 3 cups of boiling water.
3. Reduce oven temperature to 200 deg., place covered casserole in oven and cook until beans are tender, 7 to 9 hours. Skin rendered fat if you like. For creamier sauce mash 3/4 cups of cooked beans with fork and add back to casserole. Serve or cool to room temperature and refrigerate.
4. Initial experience.
   1. At 200 deg no bubbling and not done at 7+ hours. Try 225 deg. (specify just under simmer)
   2. Can add cut up hot dogs 1 hr prior to completion.
   3. Can raise temperature and uncover for last hour to speed cooking and thicken.
   4. Vegetarian: substitute onion, cut in half with whole cloves in each half, and diced carrot for meat.

Serves: 6      Total cook time: soak 1-10 hr + cook 7 - 9 hr
Source: Cook's Illustrated Sep/Oct 1996