1 lb. (2 c.) dry navy beans
1 1/2 qt. cold water
1 tsp. salt
1/3 c. brown sugar
1 tsp. salt
1 tsp. dry mustard
1/4 c. molasses
1/4 lb. salt pork
1 med. onion, sliced

Rinse beans; add to cold water. Bring to boil; simmer 2 minutes. Remove from heat. Cover, let stand 1 hour (or add beans to water, let soak overnight). Add 1 teaspoon salt to beans and soaking water; cover. Simmer until tender, about 1 hour. Drain, reserving liquid. Measure 1 3/4 cup bean liquid, adding water if needed. Combine with next 4 ingredients. Cut salt pork in half; score one half. Set aside. Grind or slice remainder. In 2 quart bean pot or casserole, alternate layers of beans, onion, ground salt pork and sugar mixture. Repeat. Top with scored salt pork. Cover; bake at 300 degrees for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.