Old Fashioned Baked Beans
|Dried beans||2 Pound (Use Navy, White Or Pea Variety, About 1 Kilogram)|
|Baking soda||1 Teaspoon (About 5 Milliliter)|
|Onion||1 Medium, sliced|
|Salt||15 Milliliter (Boiled in salt water)|
|Cider vinegar||4 Teaspoon (About 20 Milliliter)|
|Prepared mustard||3 Teaspoon (About 15 Milliliter)|
|Brown sugar||1⁄4 Cup (4 tbs) (Packed, About 50 Milliliter)|
|Molasses||1⁄2 Cup (8 tbs) (About 125 Milliliter)|
|Ketchup||1⁄4 Cup (4 tbs) (About 50 Milliliter)|
|Black pepper||2 Dash|
|Salt pork||3⁄4 Pound, thickly sliced (About 375 Gram)|
|Canned tomatoes||2 Cup (32 tbs) (About 500 Milliliter)|
Soak beans overnight in water that is 2 inches (5 centimeters).
Cover with fresh water and soda.
Bring to a boil.
Drain and cover again with fresh water.
Add next ten ingredients and bring to a boil.
Cover and bake in a slow oven, 250F (130C) for 7 to 8 hours or until beans are tender and liquids evaporated to the consistency you prefer.
Stir in chopped canned tomatoes and juice part way through the cooking and add boiling water as necessary.