2 1/3 c. (1 lb.) navy beans
1 tsp. baking soda
1/4 lb. salt pork (remove rind & cut into narrow strips)
2 tsp. salt

SAUCE:

2 1/2 c. reserved bean liquid
1/3 c. firmly packed brown sugar
1/4 c. molasses
1 tbsp. cider vinegar
1 med. onion, chopped
3/4 tsp. dry mustard

3/4 cup maple syrup may be substituted for molasses and brown sugar.

Boil 1 1/2 quarts of water in large saucepan. Sort and wash beans thoroughly. Add beans gradually to water so boiling doesn't stop. Boil beans for 2 minutes, after 2 minutes, lower heat and add baking soda. Bring water and beans back to a rapid boil for 1 additional minute. Drain and rinse well with HOT water. (Be sure to rinse at least 3 or 4 times to remove baking soda. Also be sure to thoroughly rinse pan.) Put beans back in pan and cover with HOT water and soak for 1 hour. After beans have soaked, add pork to beans along with salt. Return pan to heat and simmer for 45 minutes, stirring once or twice. Drain beans, reserving liquid. Pour beans and pork into greased 2 quart casserole dish with a tight fitting lid (or a bean pot, or roasting pan with lid). Set aside. Makes sauce.

Mix all sauce ingredients together in large saucepan. Bring to boiling. Pour sauce over beans. Cover and bake at 300 degrees for 2 1/2 hours. If necessary, add more liquid to just cover beans during baking (always use HOT liquid, never cold). Remove lid and bake for another 1/2 hour or longer to brown pork and beans. Serves 8.

This takes some time, but it is well worth it.