2 lbs. soldier beans (could use Jacob's Cattle)
1 lg. onion
3/4 c. brown sugar
1/4 c. molasses
water
1 tbsp. baking soda
1/2 lb. or less salt pork
3/4 c. white sugar
2 tbsp. dry mustard

Pick beans over for any possible pebbles., Soak the beans overnight in water that covers the beans by at least three inches. They swell, thus the need for ample water. In the morning drain the beans and again cover with water. Now parboil hem until they just begin to soften. When you remove a spoonful and blow on them, the skins should split and roll back. At this point, add 1 Tbsp. of baking soda and let it foam up. Now drain the beans into a colander and rinse.

Peel and place onion in the bottom of a 4 qt. bean pot. Add parboiled beans, sugar, molasses and seasonings. Score the salt pork almost through in 1/2 inch squares and place on top. Cover with water and pot cover.

Bake at 300°F for at least 8 hours, adding water as needed to keep beans covered. In the last hour let the liquid level drop so that it barely covers the beans. A tasted sample should be sweet.