Thompson's Baked Beans Recipe...for the "Lunch Bunch"

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Old-Fashioned Baked Beans (as eaten in Pouch Cove cafe for lunch on this very rainy windy day)

454 g (1 lb) 2 cups Thompson's White Pea Beans,
5 cups cold water,
1 med onion, sliced,
1/2 tbsp. salt,
2 tsp. cider vinegar,
1 tbsp. brown sugar,
1/2 tsp. prepared mustard,
1/4 cup Crosby's/Grandma Fancy Molasses,
1/2 cup tomato ketchup (no salt added ketchup),
Pinch black pepper,
1/4 lb. pork or bacon, sliced (low salt bacon/pork bellies or lean port),

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 then place sliced lean pork on top. Cover with lid and bake in oven at 250 degrees for 7 hours. When beans are tender, remove 1 cup of beans, mash, and 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. Serves 8.

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