2 lb. dried peas beans (Great Northern or Navy)
4 qt. water
1 lg. onion, chopped
1/2 lb. salt pork (lean)
1 1/2 c. molasses
2 tsp. salt
2 tsp. dry mustard
1/2 c. brown sugar
Dash of black pepper

Rinse beans in cold water and drain. Place in large pan, add water and 2 teaspoons salt. Bring to boil for 2 minutes. Remove from heat, cover for 1 hour. Return to heat; bring to boil. Cover and simmer over low heat for approximately 1 hour or until beans are tender when you insert thumb nail into bean. Drain beans, reserve liquid.

Prepare roasting pan by rubbing inside with salt pork. Pour drained beans into roasting pan, add chopped onion, molasses mixed with 4 cups reserved liquid, salt and pepper to taste; brown sugar. Cut through salt pork every 1/2 inch with cuts about 1 inch deep. Cover and bake 5-6 hours at 300 degrees, stirring occasionally and adding liquid if needed. Last hour uncover to brown.