_6 servings_
2 cups dry navy beans
6 cups (1½ quarts) water
¼ pound salt pork, cut in chunks or slices
1½ teaspoons salt
¼ cup brown sugar, packed
1 teaspoon dry mustard
2 teaspoons chopped onion
½ cup dark molasses
Boil beans in water 2 minutes. Soak 1 hour, or overnight if preferred.
Add salt pork and salt to beans and simmer until beans are tender,
about 1½ hours. Drain; save ½ cup liquid. Place beans in a 3-quart
casserole.
Combine bean cooking liquid, brown sugar, mustard, onion, and molasses.
Pour over beans. Bake uncovered at 350° F. (moderate oven) 1 hour, or
until beans are lightly browned on top and of desired consistency.
_Menu suggestion_
Serve with frankfurters or cold cuts, coleslaw, and baked apples.