2 lbs. peas, Navy or other dried beans
1 tsp. salt
3 tbsp. brown sugar
1/3 c. molasses
2 tsp. dry mustard
1 qt. (No. 3 can) tomatoes, stewed or can
1/2 c. onion, sliced
3/4 lb. salt pork

Soak and cook as directed for boiled beans. Turn in bean pot or heavy casserole. Combine salt, brown sugar, molasses, mustard, tomatoes and onion. Add to beans, if liquid does not cover beans add enough hot water to cover. Scrape rind of salt pork and cut gashes in fat 1/2 inch apart. Press into beans leaving only rind exposed; or cut in 1/2 inch slices and bury in the beans or lay on top.

Cover and bake in slow oven, 250 to 275 degrees for 6 to 8 hours, adding more water as needed to keep the beans just covered. Remove cover for last half hour of baking. Makes about 12 servings.