Baked Beans

1 lb. navy beans


1/2 lb. bacon ends

1 med. onion (quartered)

1/4 c. brown sugar

1/3 c. molasses

2 tsp. dry mustard

2 tsp. salt

1/4 tsp. pepper

2 tbsp. vinegar

2 c. hot water



Long cooking develops the wonderful old-fashioned flavor. Soak beans

overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard.

Parboil beans for 20 minutes. Drain beans after parboiling; rinse with

cold

water. Dice bacon ends to 1 inch square, placing half in the bottom of a 2

quart bean pot or casserole along with the quartered onion. Add beans. Mix

remaining ingredients with hot water. Pour over top of beans. Top with

remaining bacon ends. Cover and bake in a slow (300 degree) oven for about

6 hours adding hot water as needed to keep beans moist. Serves 8 to 10.