Baked Beans

4 cups White Pea Beans
10 cups (1.18 L) cold water
2 medium onion, sliced
2 tsp (10 ml) cider vinegar
2 cups (15 ml) brown sugar
1 tsp (2ml) prepared mustard
1 cup (60 ml) Fancy Molasses
1 cup (125 ml) tomato ketchup
Pinch black pepper
4 oz cured pork

add the onions whole instead of chopped, same thing with cured pock, it's easier to remove them after it's cooked.

Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain. Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain. Place onion slices on bottom of 6-cup flameproof casserole dish. Add remaining 7 ingredients in with the beans, stirring gently to combine, then pour entire mixture into casserole dish. Add enough water to cover mixture, and place sliced lean pork on top. Cover with lid and bake in oven at 250F for 7 hours.
When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. Add water as needed to keep beans covered. One hour before serving, remove cover to darken up the beans. Salt to taste.

Serving Size: 1 cup

Number of Servings: 14

Recipe submitted by SparkPeople user NABLANCHET.