BAKED BEANS

DUB EGBERT

1 lb dried white beans
1/2 cup chopped onion
3 tablespoons or more dark molasses
3 or 4 tablespoons catsup
1 tablespoon plus 1 teaspoon dry mustard
1 1/2 teaspoon salt
1/2 cup boiling bean water or beer
Additional bean water or beer
1 teaspoon vinegar
1 tablespoon plus 1 teaspoon Worcestershire sauce
1/4 pound sliced salt pork or bacon


Wash beans and cover with water.  Bring to a rapid boil for 2 minutes.  Cover and remove from heat.  Let stand for 1 hour. Bring beans to a boil and reduce heat to a slow simmer.  Simmer for 3/4 hour or until tender.  Preheat oven to 250 degrees. Drain the beans reserving all of the liquid.  Add remaining ingredients to beans except for salt pork.  Place in a greased baking pan.  Add additional bean water or beer until beans are just covered.  Stir.  Top with salt pork.  Cover and bake for 6 to 9 hours.  If beans become dry add a little well-seasoned beef or chicken stock.  Uncover the last hour of cooking.  Five servings.