Ingredients

• 2 cups (454 g) Thompson’s White Pea Beans
• 5 cups (1.18 L) cold water
• 1 medium onion, sliced
• 1½ tsp. (7 ml) salt
• 2 tsp. (10 ml) cider vinegar
• 1 tbsp. (15 ml) brown sugar
• ½ tsp. (2ml) prepared mustard
• ¼ cup (60 ml) Crosby’s/Grandma Fancy Molasses
• ½ cup (125 ml) tomato ketchup (no salt added ketchup)
• Pinch black pepper
• ¼ lb. (100 g) lean pork or low salt bacon, diced (I fry the bacon til crisp and add them to the beans when beans are almost done so they don’t turn soggy)

Directions

1. Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain.
2. Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain.
3. Place onion slices on bottom of 6-cup flameproof casserole dish.
4. Add remaining 7 ingredients in with the beans, stirring gently to combine
5. Pour entire mixture into casserole dish. Add enough water to cover mixture, and place sliced lean pork on top.
6. Cover with lid and bake in oven at 250°F for 5-7 hours. Add water as needed to keep beans covered.
7. (This part is originals to the recipe, but I don’t feel you need to this) When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. One hour before serving, remove cover to darken up the beans. Salt to taste.

Enjoy