2 lbs. navy or pea beans
1/4 c. brown sugar
1/2 c. molasses
1 tsp. dry mustard
1/2 lb. salt pork, cut in lg. chunks (optional)
1 med. onion, chopped
1 1/2 tsp. salt

Wash and soak beans overnight. Drain, place in saucepan, cover with water, simmer until skins burst, 1 1/2 to 2 hours.

Turn into crock pot without draining. Add remaining ingredients. Cook on high for 5 hours. Makes 8 servings.

Serve with hot dogs, cole slaw and rolls. Favorite Saturday night supper in New England.