1 lb. dry white Navy beans
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
Dash of cayenne
1/2 c. chopped onion
1/2 c. molasses
1/4 c. brown sugar
3 tbsp. cider vinegar
1/4 lb. salt pork, cubed (optional)

Add beans to 1-quart boiling water; boil 2 minutes. Remove from heat and let soak 1 hour. Return to heat and cook until beans are tender, about 1 hour. Turn into 2-quart casserole with tight-fitting lid. Add remaining ingredients and enough water to cover beans. Bake, covered, at 300 degrees for 6 hours, stirring occasionally. Add boiling water as needed during baking, 1 1/2 to 2 cups.