This recipe needs no preamble. This is a staple dish in any Maine household. This recipe works well in a crock pot, too – just mix all the ingredients together, dump ’em in, and cook on low all day.
2 lbs kidney beans
1 lb salt pork (or more, up to 2 lbs if you love it)
1 tsp. salt
3/4+ cup molasses
2 tsp dry mustard
2 tbsp. brown sugar
2 cups water
2 sweet onions
Soak kidney beans in a cold water bath overnight. In the morning, put one onion, cut into large chunks, into each of the pots (2 bean pots, or 2 large baking dishes, or what have you). Put 1/2 lb of salt pork (“salt pork makes the beans!”), cut into chunks, into each pot. Drain the beans, and evenly divide them into the pots (leave enough room to add liquid for the cooking process). Mix salt, molasses, dry mustard, and brown sugar into 2 cups of water. Pour half of the mixture into each pot, and stir (I tend to double this mixture to make the beans extra saucy).
Put a cookie sheet under the bean pots as it may boil over into your oven. Preheat oven to 275 degrees. Cook for three hours or until beans are tender – monitor cooking process continually and add additional water and molasses to the pots as needed.