2 (16 oz.) pkgs. dry navy beans
Water
4 tsp. salt
3/4 c. dark molasses
1/2 c. packed dark brown sugar
1 tbsp. dry mustard
1 tsp. pepper
1 lg. onion, studded with 4 whole cloves
1 (8 oz.) piece salt pork with rind slashed

Soak beans in water in 5 quart Dutch oven following quick soak method (cook over low heat simmering, covered, 1 1/2 hour). Add salt while simmering. Cook until soup is thick and small amount left. Stir in molasses, brown sugar, and dry mustard. Tuck onion and salt pork into beans. Cover. Bake in 250 degree oven 7 hours, adding more water if needed to keep beans moist - but not to wet. Discard cloves.