| Rinse beans and place in a large bowl; add water to cover and let stand
overnight; drain. Combine beans and onion in large saucepan; add water to
cover; heat to boiling; cover. Simmer 45 minutes, or until skins of beans
burst when you blow on several in a spoon. Drain liquid into small bowl.
Measure 1 cup of bean liquid and combine with molasses, mustard, brown sugar
and salt in bowl. Layer half the salt pork and all of the beans into a 8-cup
bean pot or baking dish. Pour molasses mixture over top; add just enough more
saved liquid to cover beans. Top with remaining salt pork, pressing down into
liquid; cover. Bake at 300 degrees for 4 hours; uncover. Bake 1 hour longer or
until beans are dee brown, tender and as dry as you like them. (Check beans
at 2 hours and if they seem dry, add more saved bean liquid to keep moist.) |