Ingredients
3 cups dried navy beans5 cups cranberry juice1/2 pound lean salt pork, diced3/4 cup chopped onion1/2 cup ketchup1/4 cup molasses5 teaspoons dark brown sugar1-1/2 teaspoons ground mustard1-1/2 teaspoons salt1/8 teaspoon ground ginger
Preparation
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours, or until softened.
Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.
