2 cups dried beans navy beans
3 tablespoons brown sugar
1/4 pound salt pork
1 large onion, thinly sliced
3 cloves garlic, minced (optional)
1 tablespoon honey or sugar
2 teaspoons dry mustard
1/2 cup Grandma's dark molasses
2½ teaspoons salt
2 cups boiling water

Wash and carefully pick over beans, removing imperfect ones and any stones leftover from the harvesting process. Soak beans overnight.

Drain beans, then boil in fresh water until some of the skins burst.

Scald the salt pork in boiling water for 3 minutes. Place the salt pork on a cutting board with the skin side down and slice through to the rind in 1/8-inch thick slices. (You don't need to slice through the rind itself unless you prefer bits of pork throughout).

Transfer beans to a bean pot. A real ceramic or earthenware bean pot works best, but beans can also be prepared in a Crockpot (if your Crockpot has a setting which can maintain 275°F).

Mix ingredients and pour over beans. Press the salt pork into the beans at the top until submerged. Bake, covered in a 275°F oven or Crockpot for a least 6 hours or until beans are tender (may take 10-12 hours depending upon the age of the beans).

While the beans are baking, check often to see if the water has boiled off and add more as needed. (Don't add cold water to a hot earthenware or crockery pot or it might crack). About a half hour before beans are done, remove cover and allow any excess liquid to evaporate.

Submitted by: CM