2 1/2 lb. (about 5 cups) navy beans
1 1/4 lb. salt pork, cut into 3/4 inch cubes
3 c. chopped onion
1/2 c. molasses
1 c. brown sugar
2 tbsp. dry mustard
Water

Wash beans. Place in large container, cover with water, soak overnight. Drain, place beans in a kettle and cover with fresh water. Cover and simmer over medium flame, for about 45 minutes. Drain beans, reserving hot liquid. Place beans in roasting pan, add salt pork and onion. Mix molasses, sugar and mustard with 1 cup reserved liquid. Pour over beans, stir to blend. Add just enough to cover beans. Cover pan. Bake for 6 to 8 hours low to medium heat about 300 to 325 degrees. Stir occasionally. Add more liquid as needed. Makes 3 1/2 to 4 quarts.