1 lb. dried white marrow or navy beans (about 2 c.)
6 c. water
3/4 lb. lean salt pork or smoked pork, sliced
1/2 c. chopped onion
2 cloves garlic, finely chopped
1/2 tsp. red pepper sauce
1 bay leaf, crumbled
1/4 c. catsup
1/4 c. molasses
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. ground ginger
1 1/2 tsp. Worcestershire sauce
1/3 c. packed dark brown sugar

Heat beans and water to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Stir in pork, onion, garlic, pepper sauce and bay leaf. Heat to boiling; reduce heat. Cover and simmer until beans are tender, 1 1/2 to 2 hours. (Do not boil or beans will burst.)

Heat oven to 400 degrees. Drain beans, reserving liquid. Add enough water, if necessary, to measure 2 cups. Stir catsup, molasses, mustard, salt, ginger and Worcestershire sauce into bean liquid. Place beans in ungreased shallow 2 quart casserole; pour reserved bean liquid over beans. Arrange pork slice son top; sprinkle with sugar. Bake uncovered 1 hour. 6 servings.