Ingredients:

1 pound dry navy beans
8 cups cold water
2 teaspoons salt
4 ounces salt pork, cut up
1 large onion, chopped
2 cup molasses
1/3 cup packed brown sugar
1 teaspoon dry mustard
2 teaspoons salt
1/8 teaspoon pepper

Directions:

rinse beans. In heavy 3 quart saucepan combine beans and 8 cups water. Cover; soak overnight. (Or, bring to boiling; boil 2 minutes. Remove from heat; cover and let soak 1 hour.) Add 2 teaspoons salt to beans and soaking water. Bring to boiling. Reduce heat and simmer, covered, 1 hour or till tender.

Drain beans, reserving liquid. In 2 1/2 quart bean pot or casserole combine the beans, salt pork, and onion. Stir in 1 cup of the reserved bean liquid, molasses, brown sugar, mustard, 2 teaspoons salt, and pepper. Cover and bake in 300 degree oven for 2 1/2 hours or to desired thickness, stirring occasionally. Add additional reserved bean liquid, if necessary.