Boston Baked Beans
    
    2 pounds small white or navy beans or 1 #10 can, drained (NOT G. Northern)
    1 pound smoked pork shoulder, chopped (or 12 ounces thick-cut bacon, diced)
    2 onions, diced (4 cups)
    1 cup molasses
    2 tablespoons brown sugar
    1 tablespoon salt
    2/3 teaspoon ground black pepper
    1/4 teaspoon ground cloves
    
    
    Pressure Cooker (Instant Pot) Method
    
    Put two pounds of beans in the pressure cooker and add 10 cups of water. Add a bay leaf. If desired, add some epazote also. Press "Beans/Chili" and set the time to 35 minutes if it isn't already. When the 35 minutes are up, unplug the appliance and let it cool naturally. Check the beans for doneness and if necessary cook another 5 minutes. When the beans are cooked, put a colander in a large bowl and dump the beans and liquid in. Let the beans drain, reserving the liquid.
    
    Regular Method
    
    Soak the beans overnight, then put in large pot. Adjust the liquid to cover the beans by at least 2". Add some epazote as it has a positive antiflatulence effect. Bring to a boil, then simmer 4 to 4-1/4 hours until the beans are soft and creamy but still intact. If you undercook the beans the dish won't be very good, so make sure all the beans are cooked, even the ones at the bottom. It helps to stir the pot every hour or so. A sprig of rosemary in with the cooking beans smells good. When the beans are done, put a colander in a large bowl and fill with beans/liquid, then stop pouring. Remove the beans and reserve the liquid.
    
    Turn on the oven to 250F and adjust the racks. In a #9 Dutch oven, add molasses, brown sugar, cloves, salt & pepper, then gently fold in the beans, onion & meat. Add liquid to just barely cover, then cover and put in the oven.
    
    Bake the beans until the liquid has thickened, 4 to 5 hours.
    
    Makes 25-36 servings.
    
    The beans freeze well if you have leftovers.
    
    Use the bean water in the recipe. It adds flavor and body.