Use the amount of dried shuck beans you need (a little makes a lot) and soak overnight in hot water. Drain water and rinse well with cold water. Put in kettle, with water to cover. Boil for about 1 hour, drain and rinse again. Put cold water above level of beans in the kettle and add salt pork that has been cut into bite-size pieces. Cook an hour or two more, or until beans plump up and become tender. Cook the water down until beans are almost dry. Serve with cornbread, sliced raw onions and milk.