Boston Linked Beans

• 1 lb. white navy beans
• 1/2 tsp. dry mustard
• 1 tsp. lemon juice or vinegar
• 1/2 c. molasses
• 2 or 3 grated carrots
• 1/4 c. grated celery
• 2 finely chopped tomatoes (1 1/2 c.)
• 1 small onion, finely chopped
• salt and pepper
• 1 lb. pork link sausages

1. Soak beans overnight.
2. In the morning, boil until the skins are tender, but not broken.
3. Mix in all ingredients, except for the pork sausage.
4. Place mixed vegetables in a crockery casserole and top with the pork sausage.
5. Place casserole in a pan of water in oven and simmer slowly at 250u0b0 for about 6 hours.
6. They can be eaten in as short a time as 3 hours, but the longer it simmers, the more delicious it becomes.
7. If it gets too dry, water may be added. Serve hot.

white navy beans, dry mustard, lemon juice, molasses, carrots, celery, tomatoes, onion, salt, pork link sausages

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723326 (may not work)