1 qt. navy beans
2 tbsp. brown sugar
1 onion, optional
1 tsp. salt (or less)
1 tsp. dry mustard
1/2 c. molasses
3/4 lb. salt pork (or 6 oz. bacon)

1. Wash beans and cover with cold water overnight (fresh beans). Heat below boiling until skins burst.

2. Add salt, mustard, brown sugar and molasses (mixed together) to beans. Pour into greased earthen pot.

3. Pour boiling water over pork and scrape well. Press pork into top, scored rind up and projecting over boiling water. Cover pot. Bake at 300 degrees for 6-8 hours, the longer the better.

Add water as necessary to keep beans just covered until the last hour, then uncover and let cook away to brown top of beans and pork.

Grandmother wrote: "Sometimes the salt pork is too salty, and bacon ends cut into pieces are easier to use. I used a layer of beans, 1 of onion, 1 of bacon, etc. Instead of brown sugar you can add extra molasses."