Appalachian Cider-Baked Beans

Ingredients:
3 C. dried pinto beans
3 C. fresh cider
1/2 lb. salt pork, thinly sliced
2 small yellow onions
1/2 C. molasses
1 T. dry mustard
2 t. salt

Preparation:
Pick over the beans and discard any stones or misshapen beans. Rinse well and place in a large bowl. Add cold water to cover by 3 inches, cover, and let soak for 12 hours.

Drain the beans and transfer to a heavy saucepan. Add the cider and bring slowly to a boil over medium heat. Boil gently, uncovered, for about 30 minutes. Remove from the heat and drain the beans, reserving the cider.

Preheat over to 300°.

Layer half of the salt pork sliced on the bottom of a 2-quart baking dish. Spoon the beans into the dish, the bury the onions in the beans. In a small saucepan, combine the molasses, mustard and salt. Pour the hot mixture evenly over the beans, and top with the remaining salt pork slices. Pour in the reserved cider and add hot water as needed to cover the beans. Cover the dish with lid or tin foil.

Bake for about 4 hours, then uncover and add more water if the beans seem dry. Re-cover and continue to bake until the beans are tender, 1-2 hours longer. Serve hot.

Serves 8.