- 1 pound dried navy beans picked over
- 1/2 cup unsulfured light molasses
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 cup finely chopped onion if desired
- 1/2 pound salt pork, cut into 1/4-inch-thick slices
- In a bowl cover beans with water by 2 inches and soak overnight.
- Drain beans in a colander and transfer to a 4-quart heavy kettle. Cover beans with water by 3 inches and simmer, covered, 1 hour, or until tender. Drain beans in colander, discarding cooking liquid.
- In a small saucepan bring 2 cups water to a boil and whisk in molasses, sugar, salt, and mustard until combined well.
- Pour half of beans into kettle and top with half of onion. Layer salt pork over onion and top with remaining beans and onion. Pour molasses mixture over bean mixture and cook, covered, adding more water at hourly intervals to keep beans covered, 6 hours, or until beans are very tender.