2 c. white pea or navy beans
3/4 lb. salt pork, cut into 2" cubes
1/2 tsp. salt (opt.)
1 sm. onion, studded with cloves
1/2 c. dark brown sugar
1/4 c. dark rum
2 tsp. dry mustard
1 tsp. ground lemon pepper
Pinch of thyme

Soak beans overnight in water to cover. Drain beans and add enough water to reach two inches above the beans. Add salt and simmer 30 to 40 minutes until barely tender. Place the onion in the center of an earthenware casserole. Cover with half the beans (drained) and layer half the pork. Add remaining beans and pork. Combine remaining ingredients, add to the beans, then add boiling water to barely cover. Add lid, bake 250 degrees for 4 to 5 hours until tender, adding a little boiling water if dry. Bake, uncovered for last half hour. Serves 6.