1 lb. bag Great Northern beans
1 1/2 to 2 lb. salt pork (center cut) as lean as possible
1 lg. Bermuda onion
1/2 to 1 lb. thick sliced bacon (amount of bacon used depends on leanness of salt pork and how much meat you like in your beans)
3/4 c. finely chopped onion
2 1/2 c. Brooks catsup
1/4 lb. light brown sugar
1 tsp. light molasses
1/4 to 1/2 c. bean liquid (reserved from simmering)

Soak dried beans overnight. Discard any off color beans. Change water, add the large Bermuda onion, quartered and the fat from the salt pork. Reserve lean portion of salt pork and cut into 1/4 inch strips. Bring beans, onion, and salt pork to a boil. Reduce heat and simmer 45 minutes, stirring occasionally.

While beans are simmering, combine 3/4 cup finely chopped onion, 2 1/2 cup catsup, 1 teaspoon light molasses and 1/4 pound light brown sugar. (If brown sugar is hard, mix with 1/4 to 1/2 cup liquid that beans are simmering in.) Mix together and let stand. Fry bacon and drain. (Not too crisp.) Break in pieces.

After beans have been simmering 45 minutes, remove from heat and throw out onion pieces and fat of salt pork. Add lean strips of salt pork and simmer for another 15 minutes. Remove lean salt pork and reserve. Drain beans in colander. Cut boiled salt pork into small pieces and layer on bottom of bean pot or casserole. Top with a layer of beans and then a layer of sauce. If salt pork runs out, use bacon or both and make 2 more layers. Top with bacon. Bake covered at 325 degrees for 1 1/2 hours. Stirring every 1/2 hour.

These beans do not have a thick gravy when done. If you like your beans extremely sweet, you can add more brown sugar or molasses. Be very careful how much molasses you put in at a time. Molasses is terribly sweet and can make the beans more like candy than a vegetable.