1 lb. navy beans
1 onion, chopped
1 ham hock
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1 tbsp. brown sugar
1/2 c. catsup

Cover beans with water; bring to boil for 2 minutes. Cover, let stand for 2 hours. Sort, cook until tender. Drain, saving liquid. Put half the beans in casserole and sprinkle with half the onion. Add ham hock and remaining beans and onion.

Mix salt, pepper, mustard, brown sugar and 1/2 cup liquid. Add catsup and 1 cup liquid. Add to beans. Add liquid to cover beans. Cover casserole and bake at 300 degrees for 6-8 hours.