1 lb. dry navy beans (2 1/3 c.)
8 c. water
1/2 tsp. salt
1/2 c. light molasses
1/4 c. packed brown sugar
1 tsp. dry mustard
1/2 tsp. salt
4 oz. salt pork, cut up
1 lg. onion, chopped
1/4-1/2 lb. cubed cheddar cheese

In large pot, soak navy beans in 8 cups of water overnight. Add salt. Bring to a boil; reduce heat, cover and simmer until beans are tender, about 1 hour. Drain, reserving bean liquid. Combine molasses, brown sugar and mustard. Stir in 2 cups of bean liquid. In 2 quart bean pot or oven proof casserole combine cooked beans, salt pork, onion and molasses mixture. Cover and bake at 300 degrees for 3 1/2 hours. Stir in additional bean liquid as needed. Before serving toss on cheese cubes and fold into individual servings. Makes 6 to 8 servings.