2 1/2 c. dry beans
1/4 c. sorghum
1/2 c. catsup
Sliced onions
1/2 lb. salt pork or bacon square
1 1/4 tsp. salt
3/4 tsp. dry mustard
Brown sugar

Sort beans and run clear water over them in colander. Put in a large pan with water 3 times the depth of the beans. Let stand overnight.

In the morning cook beans until tender. Put a few beans on a teaspoon and blow on them; skins will crack open when beans are tender. Drain beans and save the liquid. Put beans on a casserole or a bean pot. Bury cubed pork in beans.

Mix sorghum, catsup, salt and mustard together. Pour over beans. Slice onions enough to just cover beans. Put a small amount of brown sugar on each slice of onion. Add bean liquid to reach top of beans. Cover casserole and bake 6-8 hours at 300 degrees. Do not allow the beans to cook dry. Add more liquid or water. Uncover for the last 1/2 hour, if not brown.