2 lb. soldier beans
2/3 c. molasses
1 good sized onion, sliced thin
1/4 c. white sugar
1/2 lb. lean pork (or use bacon ends)
1 tbsp. salt
1/2 tsp. pepper
2 tbsp. dry mustard

Pour warm water over beans and soak overnight. In morning, parboil the beans in water and 1/2 teaspoon baking soda until skin cracks when blown on. If onion is used, put in bottom of crock, with the pork or bacon ends. Add parboiled beans after they are drained and rinsed. Then add rest of ingredients on top of beans, with just enough water to cover. Bake at 300 degrees for 6 hours.

"I use a 5 quart crockpot on high, it takes about 4 1/2 hours. If stirring, do not disturb the onion and pork at the bottom. This makes a big batch of beans, but they freeze well."