Soak beans overnight.

Score salt pork in 1/2-inch squares straight down to the rind (but not all the way through). Slice onions and combine remaining ingredients (except onions and salt pork). Put in large, well-seasoned cast iron bean pot and cover with fresh water plus another 1 inch. Stir in remaining ingredients. Arrange onions evenly over top and push the salt pork rind into the center. Cover top well with cover and aluminum foil to seal top.

Dig a hole in the ground large enough for pot and charcoal. Line the bottom of the hole with a few large stones.

Build a fire in the hole and add wood charcoal, building the fire until the coals are white hot.

Place bean pot in the middle of the coals and put some over the top.

Cover with wet leaves and dirt and leave for about 10 hours. When ready to serve, dig out kettle. Open carefully to avoid getting any dirt into the kettle.