2 c. dried Great Northern beans (white)
1 c. dried kidney beans
2/3 c. firmly packed brown sugar
1 1/2 c. boiling water
1/4 c. country style Dijon mustard
1/4 c. dark molasses
1/2 lb. thick sliced bacon, cut into 1 inch pieces
1/2 lb. salt pork, cubed 1 inch
2 med. onions, chopped

Makes 8 cups. Prep and cook time, 1 day.

In Dutch oven stir together Great Northern beans, kidney beans and enough cold water to cover beans; soak overnight. If needed, add more water to cover beans. Cook over high heat until water comes to a full boil. Reduce heat to medium; continue cooking 30-45 minutes or until beans are tender.

Heat oven to 325 degrees. Drain beans. In large bean pot or Dutch oven combine beans and remaining ingredients. Bake, stirring occasionally, for 6-9 hours or until beans are a rich brown color and sauce has thickened. If beans become dry during baking, add 1-2 cups water.

Same day: For same day preparation, do not soak overnight. Instead, cook over high heat until water comes to a full boil. Reduce heat to medium; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Continue as directed left, beginning at "If needed, add more water to cover beans."