1 lb. navy beans
Pinch baking soda
1/4 lb. salt pork, diced
1 onion, chopped
2 tbsp. brown sugar
1/2 tsp. powdered mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. dark molasses

In a deep kettle, soak the beans overnight in water to cover. Do not drain. The next day bring to a boil and add the baking soda. Lower heat, skim the foam and simmer partially covered for 20 minutes or until the skin peels back when blown on. Drain, reserving liquid. Preheat oven to 300 degrees.

Place half the salt pork in the bottom of a 2 quart casserole on bean pot. To the drained beans add onion, brown sugar, mustard, salt, pepper and molasses. Mix well gently. Pour beans over salt pork in casserole and add enough of the reserved liquid to cover. Put remaining salt pork on top.

Bake, covered for 8 hours. Keep checking to make sure the liquid does not cook away. Add reserved liquid so liquid remains on top of beans. Do not stir.