Old Time Baked Beans
from Paul

These are the beans my French-Canadian mother used to make. She never measured anything making these so I've estimated the amounts. These taste great with fresh bread. A good dish to keep in mind for pot-lucks.

SERVES 8

• 2 lbs white navy beans
• 2 medium onions, chopped
• 4 celery ribs, chopped
• 1 cup brown sugar
• 3/4 cup ketchup
• 5 tablespoons molasses
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 teaspoon black pepper

Soak beans overnight in water, then boil until tender (not mushy) Note: Soaking is not mandatory but it reduces boiling time.

Drain water and put beans in a large heavy pot or crock.

(5 liter Corningware works well) Add all ingredients together and mix.

Add enough water to cover beans.

Cover and bake at 325 degrees for about 6 hours.

Check beans while they are baking to add water to ensure they do not go dry.