Boston Baked Beans

This dish has survived from colonial days, when beans, pork, and molasses were among the most abundant staples in the kitchen. In Puritan households, the beans were baked all day Saturday to serve fresh in the evening; they were warmed over for Sunday breakfast and served cold for the midday meal, thus enabling the cook to observe the ban against working on the Sabbath.

Pick over one quart pea beans, cover with cold water, and soak over night. In morning, drain, cover with fresh wat