1 lb. Navy beans
6 c. water
1/2 tsp. baking soda
1/2 lb. salt pork, cut into 1/2 inch pieces
1 onion
1/2 c. molasses
1/2 c. brown sugar
1 tsp. dry mustard
1/4 tsp. pepper

In the 6 cups of water, soak beans overnight. Place beans with soaking water in a large kettle; add baking soda; bring to a boil, lower heat and continue to boil for 10 minutes. Drain through a colander, reserve liquid in a bowl.

Place salt pork, onion and beans in a 2 quart bean pot or casserole. Combine molasses, sugar, dry mustard, pepper and 1 cup of the reserved liquid. Pour this over beans; stir thoroughly. Add just enough of the reserved liquid to cover beans. Cover the casserole.

Bake at 300 degrees for 2 hours. Add remaining liquid and stir thoroughly. Continue baking an additional 1 1/2 to 2 hours or until beans are tender and liquid is absorbed. Bake uncovered the last 1/2 hour.

Variation: Substitute 1/2 pound cooked bacon for the salt pork.