1 lb. Navy or Northern Beans (dry)
1/4 lb. salt pork
1/3 c. firmly packed brown sugar (dark)
1/4 c. molasses or maple syrup
3 tbsp. honey
1 tbsp. cider vinegar
1/4 c. chopped onions
3/4 tsp. dry mustard
2 1/2 c. bean liquid

In a large baking dish with a tight lid, heat to a boil 7 cups of water. While water is coming to a boil, wash and sort one pound of dry beans.

Add beans to a rolling boiling water so boiling will not stop. Boil beans for three minutes after last bean is added. Cover and set aside for one hour.

Remove rind from salt pork and cut in narrow strips. Add salt pork and two teaspoons of salt to hot soaked beans and bring to boil and simmer for one hour. Drain beans reserving liquid.

Add to 2 1/2 cups of bean liquid the brown sugar, molasses, honey, cider vinegar, onions, dry mustard and bring to a boil and pour over beans and mix well. Bake at 300 degrees for 2 1/2 to 3 hours or until beans are soft. Add additional bean liquid if necessary.