1 lb. Smith's pea beans
4 pints cold water
1 tsp. mustard
Salt
1/2 lb. salt pork
1 onion
1/4 tsp. paprika

Wash the beans thoroughly and soak them overnight in cold water. In the morning, bring them to a boil and cook for 20 minutes. Drain. Put the beans into an earthen crock or bean jar; add the salt pork cut in cubes, the onion, the mustard, the molasses and the paprika. Cover the jar, and bake the beans in a slow oven (250 to 350 degrees) for 6 to 8 hours, adding water if necessary. The beans should be tender but not mushy. Slow cooking develops the flavor and color.