7 lbs. navy beans
1/3 c. baking soda (optional)
3/4 c. molasses
1/3 c. sugar
1 1/2 tsp. English dry mustard
1 1/2 tsp. paprika
1 or 2 whole medium onions
4 tbsp. salt
1 1/2 lb. salt pork, sliced
2 strips bacon (optional)
2 c. water, more as needed

Soak navy beans overnight. Put the baking soda and beans in a saucepan and cook 7 minutes. Drain and add to the bean pot.

Slice the salt pork, 3/4 way through but not through the rind. In a saucepan, boil the salt pork, covered in water for 10 minutes. Drain and add to the bean pot, over the top of the beans. Add bacon.

Add the remaining ingredients.

Cover and bake at 325-350°F for 6-8 hours, or until beans are tender. Add water to the pot, as needed, as it evaporates. Towards the end of the cooking, remove the cover and allow the water to evaporate so the beans will not be soupy.