2 lb. dried navy beans
1 tsp. baking soda
1 medium onion, sliced
1 tbsp. salt
4 tsp. cider vinegar
1 tsp. prepared mustard
2/3 cup brown sugar
3/4 cup molasses
1/4 cup ketchup (Hunts)
pinch of pepper
3/4 lb. salt pork, sliced

Wash beans thoroughly; place in a 4-quart saucepan. Add enough water to cover 2-inches above beans. Let soak overnight.

Drain off water. Cover with fresh cold water. Add baking soda; bring to a boil. Drain again and rinse well. Cover with cold water. Bring to a boil. Place onion slices in bean pot or deep casserole dish. Add remaining ingredients, except salt pork. Add hot beans and enough boiling water to barely cover beans. Place strips of salt pork over top.

Cover and bake at 250°F for 9 to 10 hours or until beans are tender, adding more boiling water as liquid evaporates. Remove cover. Bake for one hour longer to let salt pork become crisp and brown. Serve piping hot, plain or with ketchup or chili sauce.

Yield: 10 to 12 servings.