Amish 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.
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