1 lb. bag dry navy beans
1 small onion, chopped
1 thick cut lean pork steak

Put beans in large bowl and rinse under cold water until water runs clear. Cover beans with cold water and soak over night or for at least 8 to 10 hours.

Drain beans and in large Dutch oven or soup kettle, put beans and cover with water again to about 2-inches above beans. Bring to boil. Skim foam from top of beans as they boil, reduce heat to low and continue to gently boil for about 45 minutes to 1 hour. Drain.

Place onion in bean crock pot, or 3-quart casserole dish. Cover onion with half the beans. Place pork steak on top of beans and cover pork steak with rest of the beans.

SAUCE:

1/4 cup molasses
1 tsp. dry regular mustard
1/8 cup packed light brown sugar
1 tbsp. ketchup (Hunts)
salt and pepper, to taste

Put sauce ingredients in cooking pan along with about 4 to 5 cups of water. Bring to boil stirring. Pour hot liquid over beans in crock/casserole. Cover.

Place crock/casserole in 325°F oven. Bake for about 1 1/2 hours.

Check on beans and replace any liquid that may have evaporated with water, during baking time to about just barely to the top of beans.

Reduce oven to 210°F and continue to bake for about 4 or 5 more hours.

Submitted by: Mother Mary