Boston Baked Beans

    2 pounds small white or navy beans or 1 #10 can, drained
    1 pound smoked pork shoulder, chopped (or 12 ounces thick-cut bacon, diced)
    2 onions, diced (4 cups)
    water
    1 cup molasses
    1/4 cup brown sugar
    1 tablespoon salt
    2 teaspoons ground black pepper
    1/4 teaspoon ground cloves

    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.

    Pressure Cooker Method

    Put one pound of beans in the pressure cooker and fill it nearly halfway
    with hot water. Add the leaves from 4" of rosemary stem as well as a bay
    leaf. If desired, add some epazote also. Put on the cover but remove the
    weight. Heat the cooker on high heat for several minutes until steam is all
    that comes out. At this point all of the air has been replaced with steam.
    Put the weight on and continue to heat on high until all 3 lines are
    visible. Then turn the heat down to low and set the timer for 25 minutes.
    When the timer beeps, turn the burner off and put the pressure cooker in the
    sink and spray it with cold water until the valve pops down, after which
    it's safe to open. 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. Then repeat the above steps with the
    second pound of beans. Remove the bay leaves and let the beans drain,
    reserving the liquid.

    Turn on the oven to 250F and adjust the racks. In a #12 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 rather than fully draining the beans. It
    adds flavor and body.