4 c. pea beans
2 tsp. salt
1 tsp. dry mustard
1/4 c. molasses
1/4 c. brown sugar
1/4 to 1/2 c. maple syrup
1 onion, peeled
1/2 lb. salt pork

Rinse beans under water and drain in colander. Place beans in a bowl. Cover with plenty of cold water and allow to soak overnight. Drain, cover with water, bring to a boil and let simmer until skins of beans split when taken up on a spoon and blown upon. This slow simmering takes 1 to 1 1/2 hours.

Drain beans and pour into casserole type baking dish. Stir together the salt, mustard, molasses, sugar and syrup with some boiling water and pour over the beans. Place the onion into the center of the dish. Cut rind away from the salt pork and cut into small cubes. Top the beans with this.

Add enough more hot water so beans are submerged. Cover the casserole and bake for 8 hours in a 250 degree oven. Add hot water now and then to keep beans covered. Remove cover the last hour of cooking so that the pork cubes brown and the water cooks down. You may want to turn oven to 300 degrees for better brownings. Serves 12.