Boston Baked Beans

• 1½ pounds haricot beans
• 1 pound salt pork or fat bacon
• 2

Soak the beans overnight in cold water. Drain, cover again with fresh water, and allow to simmer on a low heat for about 1 hour, or until the skins of the beans burst when blown upon. Drain again, saving about 1 pint of the liquid. Scald the salt pork quickly; drain pork and cut slashes in the rind wit