1 pound (2 cups) Navy beans, sorted and washed
1/2 pound side pork (rind removed,) diced
1 onion, finely chopped
1/2 cup white sugar
1/2 teaspoon dry mustard
1/4 cup catsup, or to taste
salt to taste
Place beans in a medium-size kettle, cover with water, and soak for 2 hours. Drain beans. Add enough fresh water to cover. Cover kettle, bring to a boil, then simmer until beans are tender (approximately 45 minutes.) Do not drain. Mix in remaining ingredients. Then place entire contents of kettle in oven-proof bean pot with lid. Bake in bean pot at 350°F for 3 hours, stirring occasionally and adding water as needed.
Servings per recipe: 4 to 6
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.