1 qt. Navy beans
3/4 lb. salt pork, sliced
2 tsp. salt
1 whole onion
1 tsp. dry mustard
1/3 c. molasses
1/3 c. brown sugar

Wash and pick over beans, cover with cold water and soak overnight. Pour into a saucepan, add more water to cover, if necessary. Simmer over low heat, about 30 minutes or until skin cracks when beans are lifted from water. Scald pork, scrape it well, cut through rind in several places. Cover bottom of bean pot or baking dish with pork slices, then alternate layers of beans and pork, topping with pork. Add seasonings, molasses and brown sugar to cooking water and add to beans.

Put whole onion in center. Cover and bake about 5 1/2 hours in 300 degree oven. Then uncover and bake until pork is brown.