INGREDIENTS
1 pound (2 cups) dry Navy Beans
6 cups water
1-1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 cup onion, chopped
1/2 cup molasses
1/4 cup brown sugar
1/4 pound salt pork, cubed

PREPARATION
Place beans in boiling water (enough to cover) and simmer for 10 minutes. Drain and discard water. Combine beans, 6 cups water and salt in crock. Cover and cook on low about 12 hours. Drain beans, reserving liquid. Combine beans with remaining ingredients and add enough bean liquid to cover beans. Cover and cook on low for another 6 hours

NOTE
For a more traditional method of preparing this particular bean pot, try the following:
After soaking beans, drain and cover with fresh water and salt and cook until tender (about 1-1/2 to 2 hours) adding water if needed. Drain reserving liquid. Mix beans with remaining ingredients. Pour into 2-quart casserole with tight-fitting lid. Add enough bean liquid to cover beans. Bake covered at 300°F for about 3-1/2 to 4 hours, stirring occasionally. Add boiling water as needed during baking

Servings per recipe: 6 to 8