2 lbs. (5 c.) dry beans (Jacob's cattle, red kidney, soldier or white beans)
1 c. white sugar
1 c. molasses
2 level tsp. dry mustard
1 1/2 tsp. salt
Salt pork (2 inch square by 1 1/2 inch thick, slice pork leaving intact to rind

Night before cooking; pick over beans carefully. Wash at least twice in cool water. Soak overnight in plenty of water to keep covered after swelling.

Next morning: Drain thoroughly, cover with cool water and bring to a boil. Remove foam, then drain. Place beans in a bean pot or other earthen dish. Mix all other ingredients and stir into beans. Cover well with warm water. Always keep beans well covered with water while cooking.

Keep cover on pot. Bake at 350 degrees for 30 minutes then reduce heat to 300 degrees. Continue baking, always well covered with water, for 5 1/2 hours or until done. (Crock pot will need longer cooking. This is a very old family recipe, slightly changed by me. I am glad to share it.