1 lb. dry Navy beans
1/4 lb. salt pork, rinsed and diced
1 lg. onion, chopped fine
1 tsp. minced garlic
1/2 c. ketchup
1/2 c. light molasses
1/4 c. firmly packed dark brown sugar
1/4 c. red wine vinegar
2 tsp. dry mustard
1 1/2 tsp. salt
1/2 tsp. pepper

Wash and sort beans. In saucepan cover beans with water; soak overnight. Simmer covered beans until just tender. Preheat oven 300 degrees.

In skillet saute pork until translucent. Then add onion and garlic. Cook until softened. When beans are tender, drain. Reserve 1 1/2 cups liquid.

Return beans and liquid to casserole. Stir in onions, garlic and salt pork. Add remaining ingredients. Cover and bake 3 hours, stirring every hour.