Canadian Baked Beans With Pork
|Navy beans||2 Cup (32 tbs)|
|Cold water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Salt||1 1⁄2 Teaspoon|
|Salt pork||1⁄2 Pound|
|Stewed tomatoes/Canned tomatoes||2 1⁄2 Cup (40 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Dry mustard||1 1⁄2 Teaspoon|
|Molasses||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Boiling water||1⁄4 Cup (4 tbs)|
Pick over and wash beans.
Cover generously with water (at least 2" above the beans) and soak overnight.
In the morning, add salt to undrained beans, bring slowly to the boiling point, and simmer gently until soft (about 30 minutes).
Cut salt pork into 1/4" slices.
Place half in the bottom of a bean pot.
Add half the beans, the rest of the salt pork, half the tomatoes and onions, the remaining beans and the remaining tomatoes and onions.
Mix together the mustard, molasses, pepper, and water.
Pour over the beans.
Add any juice from the tomatoes and enough of the bean liquid to cover the beans plus 1/2 inch.
Cover pot tightly.
Bake at 250 degrees for 8-9 hours.
Add more reserved bean liquid or water as required.