Boston Baked Beans -- baked in a bean pot!

Barry's bean pot full of Boston Baked Beans.

The Fourth of July has past and I'm finally getting around to posting recipes. Barry smoked ribs and I made potato salad, Asian-style slaw, pickled beets, cracked wheat berry bread, blackberry crisp and Boston Baked Beans. 
We have several old-fashioned bean pots -- handmade by Barry. But I have to admit that I had never made baked beans in any of those pots. Inspired by an episode of Diners, Drive-Ins and Dives, I decided it was about time to use the bean pots for something besides storing cookies, crackers, etc. 
The guy on DD&D said that Betty Crocker taught him to make his famous beans. After digging out my vintage edition of the Betty Crocker Cookbook,  I consulted several other recipes online and here's what I came up with . . .

Boston Baked Beans . . . baked in a bean pot
2 cups dried navy beans
1 /2 lb. bacon, cut into pieces
1 onion, sliced thin
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

1. Soak beans overnight in cold water according to package directions.
   
2. Next day simmer the beans in the same water until tender (between 1 to 2 hours). 
3. Drain and reserve the liquid.
4. Preheat oven to 300°.
5. Layer the following in a bean pot that has been sprayed with pan release: about half the onion slices, beans, and bacon; top with additional layers of onions, beans and bacon.
   
   
   
   
6. In a saucepan, combine molasses, salt, pepper, mustard, ketchup, Worcestershire sauce and brown sugar. Bring to a boil and pour over beans. 
   
7. Pour in the reserved bean liquid to cover beans; if there is not enough liquid, add hot water to cover. 
8. Add lid and bake 4 hours. 
9. Remove lid, add more hot water is beans seem dry and bake uncovered for 2 to 4 more hours.
   

Fourth of July Celebrations -- dinner and fireworks!

Recipe without photos . . .

Boston Baked Beans . . . baked in a bean pot

2 cups dried navy beans
1 /2 lb. bacon, cut into pieces
1 onion, sliced thin
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

1. Soak beans overnight in cold water according to package directions.
2. Next day simmer the beans in the same water until tender (between 1 to 2 hours). 
3. Drain and reserve the liquid.
4. Preheat oven to 300°.
5. Layer the following in a bean pot that has been sprayed with pan release: about half the onion slices, beans, and bacon; top with additional layers of onions, beans and bacon.
6. In a saucepan, combine molasses, salt, pepper, mustard, ketchup, Worcestershire sauce and brown sugar. Bring to a boil and pour over beans. 
7. Pour in the reserved bean liquid to cover beans; if there is not enough liquid, add hot water to cover. 
8. Add lid and bake 4 hours. 
9. Remove lid, add more hot water is beans seem dry and bake uncovered for 2 to 4 more hours.