1 lb. pea or navy beans
Pinch of baking soda
1/4 lb. salt pork, cut in 2 pieces
1 onion, chopped
2 tbsp. brown sugar
1/2 tsp. powdered mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. dark molasses

In a deep kettle, soak the beans overnight in water to cover. Do not drain. The next day, bring to a boil and add the baking soda. Lower the heat, skim the foam, and simmer, partially covered, for about 20 minutes or until the skins peel back when blown on. Drain, reserving cooking liquid in a separate container.

Preheat oven to 300 degrees. Place one piece of salt pork in the bottom of a bean pot or deep 2-quart ceramic dish or casserole. To drained beans, add the onion, brown sugar, mustard, salt, pepper and molasses. Mix well. Pour beans over the salt pork and add enough of the cooking water to cover.

Place the remaining piece of salt pork on top. Bake, covered, for 8 hours. Keep checking the pot, making sure liquid does not cook away. Add reserved bean cooking water when necessary so liquid remains on top of beans all the time. Do not stir.