1/2 lb. salt pork, cut into squares
1 lb. dried white Michigan or pea beans
1/2 c. brown sugar
1/2 c. unsulphured molasses
1 tsp. dry mustard
1 tsp. salt
1 onion, studded with 2 whole cloves

1. Day before, place the salt pork and beans in a large mixing bowl and add water to cover to the depth of 1 inch. Let stand overnight.

2. Next day, drain beans and pork and pour into a 3 quart saucepan. Add the remaining ingredients and water to barely cover and bring to a boil. Simmer, partially covered, 1 hour.

3. Preheat the oven to 350 degrees.

4. Discard the onion and pour the beans into an earthenware crock or bean pot. Cover and bake 2 1/2 hours. Look at the beans occasionally and, if they are cooking too fast, reduce the oven heat. They should bubble nicely. Yield: 6 servings.