1 pound dried navy beans or pea beans
1/2 cup chopped onion
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup light brown sugar, packed
1 teaspoon salt
1/4 pound lean salt pork, diced
Rinse beans and pick over. Place in a large bowl; add water to more than cover (beans will expand). Let beans stand overnight and then drain the beans the next morning. Combine beans and onion in a large saucepan; add water to cover and heat to boiling. Cover and simmer for about 45 minutes, or until skins begin to burst when you scoop a few out in a spoon and blow on them. Drain liquid into a small bowl and reserve for sauce and for cooking.
Measure 1 cup of the bean liquid into a bowl; add molasses, mustard, brown sugar and salt; stir well. In a 2-quart bean pot or baking dish, layer half of the salt pork and all of the beans. Pour molasses mixture over beans; add just enough more reserved bean liquid to cover beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
Bake, covered, at 300° for 4 hours, checking occasionally - if beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer, or until baked beans are tender. Baked beans recipe serves 6 to 8
Recipe from thespruceeats.com