1 ½ quarts water
1 pound dried navy beans, rinsed
½ pound salt pork
½ cup chopped celery
½ cup chopped onion
1 teaspoon sa lt
¼ cup ketchup
¼ cup molasses
2 tablespoons brown sugar
1 teaspoon dry mustard
½ teaspoon ground black pepper
¼ teaspoon ground ginger
1. Grease 8 individual casseroles having tight-fitting covers. (A 2-quart casserole with lid may be used.)
2. Heat water to boiling in a large heavy saucepan. Add beans gradually to water so that boiling continues. Boil 2 minutes. Remove from heat and set aside 1 hour.
3. Remove rind from salt pork and cut into 1-inch chunks; set aside.
4. Add pork chunks to beans with celery, onion, and salt; mix well. Cover tightly and bring mixture to boiling over high heat. Reduce and simmer 45 minutes, stirring once or twice. Drain beans, reserving liquid.
5. Put an equal amount of beans and salt pork chunks into each casserole.
6. Mix one cup of bean liquid, ketchup, molasses, brown sugar, dry mustard, pepper, and ginger in a saucepan. Bring to boiling. Pour an equal amount of sauce over beans in each casserole. Cover casseroles.
7. Bake at 300°F about 2½ hours. If necessary, add more reserved bean liquid to beans during baking. Remove covers and bake ½ hour longer.
8 SERVINGS