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4 c. water
1 lb. dried Navy or pea beans
1 medium onion
1/4 lb. salt pork with rind,
thinly sliced
1/4 c. packed brown sugar
3/4 c. molasses
1 tsp. salt
3/4 tsp. dry mustard

Heat water and beans to boiling in Dutch oven; boil 2
minutes. Remove from heat; cover and let stand 1 hour. Add
enough water to beans to cover if necessary. Heat to boiling;
reduce heat. Cover and simmer until tender, 1 to 1 1/2 hours
(do not boil or beans will burst). Drain beans, reserving
liquid. Mix beans, onion and salt pork in ungreased 3 or 4
quart bean pot, crock-pot or Dutch oven. Add brown sugar,
molasses, salt, mustard, pepper and reserved bean liquid; pour
over beans. Add enough water to almost cover beans. Cover and
cook, stirring occasionally.

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