1 lb. dry navy beans or dry great northern beans (2 2/3 c.)
1/4 lb. salt pork, cut up
1 lg. onion, chopped (1 c.)
1/2 c. molasses
1/3 c. packed brown sugar
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper

Rinse beans. In a heavy 3 quart saucepan combine beans and 8 cups cold water. Cover; soak overnight (or bring to boil; soak one hour.) Do not drain. Add 1/2 teaspoon salt to beans and soaking water. Bring to boiling. Cover, reduce heat and simmer in water used for soaking beans 1 1/4 to 1 1/2 hours or until beans are tender.

Drain beans, reserving liquid. In a 2 1/2 quart bean pot or casserole combine the beans, salt pork, onion. Stir in 1 cup of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 teaspoon salt, and pepper. Cover and bake in a 300 degree oven for 2 1/2 hours or to desired consistency, stirring occasionally. Add additional reserved bean liquid, if necessary. Serves 6 to 8.