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INGREDIENTS:
•1 lb. dried navy beans, picked over
•1 medium white onion, diced fine
•1/2 cup dark molasses
•1/2 teaspoon dry mustard
•1/2 cup dark brown sugar
• 1 tsp. Kosher salt
•1/4 lb. lean salt pork, diced fine
•4 strips thick sliced bacon, cooked, but not crisp

PREPARATION:
•Rinse the picked over beans and then soak overnight covered with water.
•Place salt pork in a large sauce pan and add onions. Heat until onions are translucent. Add the beans and water to cover the beans. Simmer beans for 1 hour. Drain the liquid from the beans into a small bowl.
•To 1 cup of the drained liquid, add the molasses, brown sugar, mustard and salt.
•Pour the mixture over the beans and add enough of the drained bean liquid to cover the beans. Cover the bean pot.
•Place in a 300 degree oven for about 4 hours. Uncover, add bacon strips and cook uncovered for another hour. If they get too dry you can add some more of the reserved bean liquid to moisten them.
Serves 4

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