Pork with navy beans (judías con cerdo)


1 kilogram navy beans
¼ kilogram bacon or salted pork
1 small onion
1 tablespoon salt
2 tablespoons refined sugar
4 teaspoons vinegar
1 teaspoon mustard
¼ cup ketchup
¾ cup sugar syrup
2 ½ cups water from the navy beans, approx.

Cooking instructions: 

Soak the navy beans for 2 hours; change the water and boil until tender; drain and keep the water they were cooked in.

In a pot, place alternate layers of navy beans and bacon.

Combine the rest of the ingredients with a cup of the water the beans were cooked in. Keep boiling.

Pour it all over the navy beans, the bacon and the onion and add more water until the pot fills. Cover and cook in the oven at 250ºF for approx. 7 or 8 hours.

Add more water if too dry. For the last hour, take the cover off the pot to let the surface brown.