2 lb. dried navy beans
1/2 c. chopped salt pork or bacon
3 1/2 c. water
1 c. vegetable juice cocktail
1/2 c. molasses
1/4 c. plus 2 tbsp. firmly packed brown sugar
1/4 c. chopped onion
2 tsp. salt
2 tsp. dry mustard
1/4 tsp. pepper

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain. Saute salt pork in a skillet until lightly browned; drain. Add salt pork or bacon, 3 1/2 cups water and remaining ingredients to beans; stir well. Cover and bake at 350 degrees for 5-6 hours, adding additional water, if necessary. Yields 6-8 servings.