1 lb dried navy or pea beans
1 1/2 quarts water
2 green bell or poblano peppers, coarsely chopped
1 large onion, chopped
2 cloves garlic, minced
1/2 cup molasses or honey
1/2 cup chili sauce
1/3 cup dark brown sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/4 tsp. ginger
1/4 lb. salt pork, sliced

Wash and pick over beans carefully, removing any split beans or debris. Soak beans overnight in enough water to cover, plus 2 inches of water over the beans (add more water as they soak, if needed).

The next day, rinse beans well in cold water and drain in a colander. Place drained beans in a 4-5 quart pan. Cover beans with water and simmer beans for 1 hour over low heat, skimming off any foam.

Turn beans into a bean pot or a 8x10-inch baking pan and add remaining ingredients.

Bake beans for 90-120 minutes in a preheated 300°F oven or until beans are very tender and are desired consistency. After the first hour, stir occasionally. If beans seem dry, stir in a little water.

Makes 1 1/2 quarts, or 6 servings.