There are endless styles of baked beans and almost everyone has a favorite. For people who greatly enjoy the salt pork, this recipe provides more than most. It is boiled along with the beans before being baked. These are very attractive looking baked beans and more highly seasoned than most. For 8 servings you will need:

1 lb. dried pea or marrow beans
6 c. water
1/4-1/2 tsp. crushed dried hot peppers or dash of cayenne pepper
Onion, sliced
1 clove garlic, minced or pressed
1 bay leaf, crumbled
1 lb. lean salt pork, in 1 piece
2 tsp. Worcestershire sauce
1/4 c. catsup
1/4 c. molasses
1 tsp. dry mustard
1 tsp. salt
1/8 tsp. black pepper
1/4 c. minced onion
1/4 c. brown sugar

1. Pick over and wash beans. Put in large kettle and add water. Bring to boiling. Boil hard for 2 minutes. Let stand covered 1 hour on stove.

2. Add hot pepper, onion, garlic, bay leaf and pork.

3. Bring to boiling again. Reduce heat and simmer 1 hour or until tender but not mushy. Drain, reserving liquid. Skim off fat.

4. To 1 cup liquid, add Worcestershire sauce, catsup, molasses, mustard, salt, black pepper and minced onion, mixing well.

5. Put beans in 2 quart shallow baking dish. Pour in the 1 cup liquid and seasoning mixture.

6. Remove any rind on pork. Cut in to 8 or more slices. Arrange on top of beans. Sprinkle with brown sugar.

7. Bake uncovered at 400 degrees about 1 1/4 hours, adding more liquid if necessary, until pork and beans are glazed and nicely browned.

Tips: These beans taste better when reheated and can be eaten at room temperature. Cold beans make a hearty sandwich enjoyed by many. To get a head start, boil beans ahead, cool and chill. Finish off and bake for mealtime or get beans totally oven-ready. Chill. Allow 15 extra minutes baking time.

Good served with: Cabbage slaw, sliced tomatoes and hot corn bread. For 4 servings: Half of the ingredients and bake in a 1 1/2 quart casserole.