2 lb. navy or pea beans
3/4 lb. cubed salt pork
2 lg. chopped onions
2/3 c. brown sugar
1/2 c. dark molasses
Squirt ketchup
4 tsp. dry mustard
Water

Sort beans to remove broken pieces. Rinse. In large bowl, cover beans with water. Soak overnight. Drain.

To crock pot add ingredients in order given. Water should cover all ingredients. Cook on low 18-24 hours. If desired, reduce volume of bean juice by: increase to high heat. Remove crock pot cover. Stir occasionally until liquid volume is reduced.