Boston Baked Beans

Instructions

1. Prepare the beans
   Drain and rinse the soaked beans. Place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes until beans are slightly tender but not fully cooked. Drain and set aside.
2. Render the pork fat
   Preheat oven to 300°F (150°C). In a large Dutch oven, cook the diced salt pork or bacon over medium heat until fat is rendered and meat begins to crisp, about 5-7 minutes. Remove half the cooked pork and reserve for later.
3. Sauté the aromatics
   Add diced onion to the pot with the remaining pork and cook until translucent, about 5 minutes. Remove from heat.
4. Mix the sauce
   In a bowl, whisk together molasses, brown sugar, Dijon mustard, pepper, salt, dry mustard powder, and ground cloves until well combined.
5. Combine everything
   Add the par-cooked beans to the Dutch oven with the onions and pork. Pour the molasses mixture over the beans and gently stir to combine. Add the bay leaf and pour in enough water or broth to just barely cover the beans.
6. Slow bake
   Cover the Dutch oven and bake for 4 hours. After 4 hours, remove the lid, sprinkle with the reserved pork, and continue baking uncovered for 1-2 more hours until the sauce has thickened and the top is slightly caramelized.
7. Check consistency
   Throughout the baking process, check the beans occasionally and add more water if they appear too dry. The final consistency should be thick and saucy, not soupy or dry.
8. Rest and serve
   Remove the bay leaf, let the beans rest for 15 minutes before serving to allow the flavors to meld and the sauce to thicken further. Serve warm as a side dish.