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1 lb dry navy beans
1 large onion, diced
1/2 tsp salt
1 cup molasses
1 tsp dry English mustard
1 tsp Worcestershire sauce
1 cup firmly packed brown sugar
1/4 lb salt pork, sliced
1. Rinse beans; place in large kettle.
2. Cover with water; let soak 4 hours.
3. Drain; place in large kettle.
4. Cover with water; bring to boil.
5. Cook, covered, about 45 minutes, until just tender. Drain, reserving liquid.
6. Combine onion, salt, molasses, mustard, Worcestershire sauce, and brown sugar.
7. Place about 1/3 of beans in bean pot with small amount of reserved liquid.
8. Cover with about 1/3 of molasses mixture.
9. Place several slices of salt pork on top.
10. Repeat layers; add part of reserved liquid with each layer.
11. Bake in preheated 300-degree oven 5 to 6 hours, until tender; add water as needed to keep beans covered.
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