1 quart dried navy beans (about 2 pounds)
2 teaspoons salt (for soaking beans)
1/2 lb lean salt pork, cut into 1 inch cubes
3 onions, sliced
2/3 cup brown sugar, packed
2 teaspoons salt
2 teaspoons dry mustard
2/3 cup molasses

This recipe can be doubled or tripled.

Cover beans with 3 quarts cold water and soak 12-18 hours in refrigerator or other cool place. Add 2 teaspoons salt to the soaking water. Bring to a boil. Cover the pot and simmer over low heat until skins begin to crack. Drain, saving the liquid.

Put the beans into a Crock-Pot or bean pot. Add pork and onions. Mix remaining ingredients together and stir into pot along with 4 cups of the liquid that the beans were cooked in. If you don't have enough liquid, add water to make 4 cups. Pour over the beans.

Cover and bake at 350°F for 3 1/2 hours. Add water, if needed, as the beans cook, to keep the beans "soupy".

Pack into hot canning jars leaving 1 inch of head space. Process pints 1 hour and 20 minutes, quarts 1 hour 35 minutes, at 10 lbs pressure (you might have to adjust for altitude).

Makes about 6 pints.

Submitted by: CM