1 lb. salt pork
1 lb. pea beans
1/2 c. brown sugar
1/2 c. molasses
1 tsp. dry mustard
1 tsp. salt
1 onion, sliced

Day before, place salt pork and beans in a large mixing bowl and add water to cover the depth of one inch. Let stand overnight. Next day drain beans and pork and pour into 3 quart saucepan. Add the remaining ingredients and water to barely cover, and bring to a boil. Simmer partially covered for one hour.

Preheat oven to 350 degrees. Pour beans into an earthenware crock or bean pot. Cover and bake 2 1/2 hours. Look at beans occasionally and if they are cooking too fast, reduce the heat. Yield: 6 servings.