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Serves 6 to 8
3 cups navy or pea beans1/4 lb salt pork, scored, blanched 1 minute4 thin slices onion1/3 cup molasses1/2 cup brown sugar1 1/2 teaspoon salt1/2 teaspoon freshly ground pepper2 teaspoons dry mustard
Pick over the beans and discard any stones. Cover with plenty of water and soak overnight.
The next day, place the beans in a saucepan with enough water to cover by 2". Simmer uncovered until almost tender, 25 to 35 minutes. Drain and save liquid.Preheat an oven to 300°.
In a 2 qt casserole, layer beans, salt pork and onion. Combine molasses, brown sugar, salt, pepper, mustard and 1 cup bean cooking liquid in a saucepan to heat and dissolve sugar. Pour over beans and add just enough additional bean cooking liquid to cover beans. Cover pot and bake in the oven 4 hours. Remove cover, draw pork to the top and continue to bake 1 to 2 more hours uncovered until beans are cooked through and caramel-colored and salt pork is golden.
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