1 lb. white pea beans
1 onion, chopped finely
1 1/2 tsp. salt
2 tsp. cider vinegar
1/2 tsp. mustard powder
1/4 c. molasses
1 tbsp. brown sugar
1/2 c. ketchup
1 pepper

Soak beans overnight, then bring to a boil and simmer for 30 minutes. Drain and keep the stock. Put beans and everything except stock in casserole or bean crock. Add hot stock to cover and mix well.

Bake 4 hours at 450°F. Remove 1 cup of beans and mash well.

Return the mashed beans to crock and continue cooking for 3 hours longer.

Delicious!

Serving Size: 6