2 lbs. dried navy or pea beans (about 4 c.)
8 c. water
1 med. onion
1/2 lb. piece salt pork (with rind)
1 c. molasses
3 tbsp. packed brown sugar
2 tsp. salt
1 1/2 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. ginger

Heat beans and water to boiling in 3 to 4 quart Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour.

Add enough water, if necessary, to cover beans. Heat to boiling, reduce heat. Cover and simmer until tender, 1 to 1 1/2 hours. (To test, blow on a few beans in a spoon; skins will burst and peel, if done.) Drain beans, reserving liquid.

Heat oven to 300 degrees. Place onion in ungreased 3 to 4 quart bean pot, casserole or Dutch oven; cover with beans. Cover pork with boiling water; let stand 5 minutes. Drain pork; cut thorough rind in crisscross pattern to depth of 1 inch. Bury pork rind side up in beans so that only rind shows. Mix molasses, sugar, salt, mustard, pepper and reserved bean liquid; pour over beans. Cover and bake 2 1/2 to 3 hours. Uncover and bake 30 minutes. Add enough hot water during baking, if necessary, to keep beans moist. 12 to 15 servings.