1 lb. dry beans (2 c.)
2 tbsp. granulated sugar
1 tsp. salt
Few grains black pepper
1/2 tsp. dry mustard
2 tbsp. molasses
1/2 lb. salt pork
About 2 1/2 c. boiling water

Pick over the dry beans. Wash them. Place in a good-sized bowl. Cover with cold water and allow to soak overnight. Forget to do it? Never mind. In the morning, parboil them in water to cover, just until skins wrinkle. I never parboil beans unless I forget to soak them, just overnight soaking is enough.

In the morning, drain beans. Place in a beanpot. Mix all seasonings together in small bowl. Turn into beanpot on top of soaked drained beans and mix together until all beans are coated with seasonings. Be careful not to add too much molasses, it can cause beans to harden as they bake.

Add boiling water, about 2 1/2 cups or enough to cover beans in pot. Score salt pork, by making gashes in it. Wash pork in hot water. Place it on top of beans. Cover bean pot. Beans are now ready to go into oven.