Served as side dish. Vegetarian dish. Speciality: Low Cholesterol diet.

American

1 lb dried small white Beans

2 Bay Leaves

1 large Onion, cut into 6 wedges

3 1/2 ounces Salt Pork, sliced 1/4 inch thick

3/4 cup Ketchup

1/2 cup packed dark Brown Sugar

1/4 cup Molasses

1 teaspoon dry Mustard

1 teaspoon fresh ground Black Pepper

Place beans in a large bowl and cover with water by at least 3 inches. Soak overnight. Drain. In a large heavy saucepan, combine beans and bay leaves. Add enough water to cover by 3 inches. Bring to a boil and continue boiling gently for about 45 minutes or until beans are tender. Drain beans reserving 4 cups of the cooking liquid. Preheat oven to 350^F. In a large oven proof pot with a lid, combine the onion, salt pork, ketchup, brown sugar, molasses, dry mustard and pepper. Stir in the beans and 3 cups of the cooking liquid. Cover the pot tightly with foil and then the lid. Bake until the beans are very tender and the liquid has been absorbed, about 2+1/2 hours. Add more liquid as necessary. Season with salt and pepper.

Preparation time: 10 minutes

Cooking time: 3 3/4 hours

Yields: 7 Cups

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