Quicker Boston Baked Beans(cook's Country)

Total Time: 2 hrs 50 mins Preparation Time: 15 mins Cook Time: 2 hrs 35 mins

Ingredients

• 1 lb dried navy beans, picked over and rinsed (about 2 cups)
• 1 tablespoon baking soda
• 6 ounces salt lamb, rind removed and cut into 1/4-inch pieces
• 1 onion, chopped fine
• 3 cups water
• 5 tablespoons dark brown sugar, packed
• 1/4 cup plus 1 tablespoon molasses
• 2 tablespoons worcestershire sauce
• 4 teaspoons dijon mustard
• 2 teaspoons cider vinegar
• salt and pepper

Recipe

• 1 1. adjust oven rack to middle position and heat oven to 350 degrees. bring 3 quarts water, beans, and baking soda to boil in dutch oven over high heat. reduce heat to medium-high and simmer briskly for 20 minutes. drain beans in colander. rinse beans and pot.
• 2 2. cook salt lamb in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. add onion and cook until softened, about 5 minutes. stir in water, beans, sugar, 1/4 cup molasses, worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
• 3 3. remove lid and continue to bake until beans are completely tender, about 30 minutes. stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. season with salt and pepper to taste. serve. (beans can be refrigerated for up to 4 days.).