3 c. (1 1/2 lb.) pea beans
3/4 c. bacon (solid chunk)
1 med. onion
1 tsp. salt
1/4 c. light brown sugar, firmly packed
1 tsp. dry mustard
1 c. light molasses
1/4 c. brine from sweet pickles

Day before serving, wash beans. Cover with 2 quarts water. Refrigerate covered overnight.

Day 2. Drain beans, turn beans into large kettle covered with 2 quarts of water.

Bring to boil. Lower heat. Simmer, covered, for 30 minutes. Drain. Save water for use in cooking.

Preheat oven to 300 degrees. Turn beans into 4 quart casserole or bean pot.

Slice bacon into 1/2 inch slices. Add with remaining ingredients.

Be sure beans are covered with water.

Bake covered 6 hours. Stir every hour. Add water if seems dry.

Remove cover last 1/2 hour.

Good for fix ahead meal. Skip last 1/2 hour of cooking and use when heating.