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Oven Baked Beans
by Nancy Rogers

1 pound navy beans
1/2 pound bacon ends
1 medium onion (quartered)
1/4 cup brown sugar
1/3 cup molasses
2 teaspoon dry mustard
2 teaspoon salt
1/4 teaspoon 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 (350degree) oven for about 46 hours adding hot water as needed to keep beans moist. Serves 8 to 10.
Nancy Rogers