1 lb. pkg. navy beans
6 c. water
1/2 tsp. baking soda
1/2 lb. salt pork, cut into 1/2 inch pieces
1 sm. onion, chopped
1/3 c. molasses
1/4 c. sugar
1 tsp. dry mustard
1/4 tsp. pepper

Soak beans overnight in a large bowl in the 6 cups water. Place beans with soaking water in a large kettle; add baking soda, bring to a boil, lower heat and boil for 10 minutes. Drain in colander over large bowl reserving liquid. Place salt pork, onion and beans in a 2 quart bean pot or casserole. Combine molasses, sugar, dry mustard, pepper and 1 cup of the reserved liquid. Pour over beans, stir thoroughly. Add just enough reserved liquid to cover beans (about 1 cup). Cover casserole.

Bake 2 hours in a slow oven (300 degrees). Add remaining 1 cup liquid and stir thoroughly. Continue baking an additional 1 1/2 to 2 hours or until beans are tender and liquid is absorbed. Bake uncovered the last hour if you wish.