1 bag yellow eye beans
1/4 lb. salt pork
1 tsp. salt
1 med. onion, diced
1/2 tsp. dry mustard
1/4 c. brown sugar
1/4 c. molasses
Hot water

Inspect beans, wash, cover with water, cook for 20 minutes (or until skins wrinkle) or soak overnight. Place half the beans in earthenware bean pot, add seasonings and onion. Cut deep gashes in pork but do not cut through the rind. Add the remainder of the beans and cover with hot water. Cover dish cook 6 to 8 hours 250 to 300 degrees replenishing the water as it evaporates.