2 cups yellow eye or red kidney beans
1/2 lb. salt pork
2 tbsp. Grandmas molasses
2 tbsp. brown sugar
1 large onion, quartered or chopped
1/2 tsp. dry mustard
2 tsp. salt

Wash and pick over beans. Soak overnight in cold water. The next day, add enough water to cover beans and cook for 1 hour (par-boil). Put beans in bean pot or casserole dish.

Cut salt pork (slit or cross-cut) and put in beans and add onion.

In saucepan, combine molasses, brown sugar, mustard and salt with boiling water. Pour over beans, add enough water to cover.

Cover pot and bake at (275°F) from 4 to 6 hours or til tender, uncover for last hour of baking. Watch that beans do not dry. Add water during baking time as needed.

Cooks Note: Can be made in a slow cooker (will take 6-8 hours). Other types of dry beans can be substituted.