Recipe(tried): Old Fashioned Baked Beans (2) (not in tomato sauce)

OLD FASHIONED BAKED BEANS

1 lb. navy beans
Water
Salt pork
3/4 c. firmly packed brown sugar
1 3/4 cup catsup
2 tbsp. dry mustard
2 tbsp. salt

Soak navy beans overnight, covered in water. Drain, cover with 1 quart water, cover and bring rapidly to boiling point. Reduce heat and simmer for 1 hour. Skim off foam. Drain again. Place beans in greased bean pot or casserole. Add slices of salt pork, brown sugar and beans in layers: put 1/3 of beans, 1/3 cup of brown sugar and 1/3 of the salt pork. Repeat layers, ending with salt pork. Pour over this a mixture of catsup, mustard and salt. Cover casserole and bake at 275 degrees for 5 to 6 hours.
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Baked Beans (these beans freeze well)

1 1/2 lbs dried navy beans (will yield about 2 litres cooked beans)
1 large onion, sliced
3 tsp cider vinegar
1 1/2 tsp Dijon mustard (recipe for mustard)
1 1/2 Tbsp brown sugar
3 Tbsp molasses
a few squirts worcestershire sauce
3/4 cup chili sauce (or ketchup - prefer Heinz)
1 1/2 tsp salt
1/2 tsp pepper (or more)
1/2 lb bacon, sliced and chopped in bite size pieces (optional)
1 small onion, finely chopped for garnish

The day before you are going to make the beans, sort (to remove stones) and wash navy beans well. Soak them in cold water overnight. The next day, remove any beans that are floating. Drain and rinse the beans. Put in a big pot and cover with fresh cold water. (DO NOT ADD SALT!!!) Bring to a boil. Immediately turn down to a low simmer.

Cover and simmer gently for 1 hour. Check to see if beans are the consistancy (in terms of softness) you like. If not, simmer a little longer.

In a small bowl, mix cider vinegar, mustard (recipe for mustard), brown sugar, molasses, worcestershire sauce, chili sauce and spices. (The salt will stop the beans from getting softer.)

Place onion slices in the bottom of a large casserole. Pour spice mixture over top.

Pour the beans and their liquid over the onion slices. Lay the bacon on top of the beans. Cover the casserole and bake at 250 F for 4 hours.

Carefully remove 1 1/2 cups of beans. Mash well and carefully stir them back into the beans. Cover and continue cooking for 2 more hours. Make sure that the beans are always covered with liquid.

Garnish with finely chopped onion when serving.

Serve these beans with broccoli and crusty bread.