Pick over beans and rinse. Place in a large bowl;
add water to cover. Let stand overnight; drain. Combine beans and
onions in a 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 a small bowl. Measure 1 cup
of the bean liquid and combine with molasses, mustard, brown sugar,
and salt in a bowl. Layer half of the salt pork and all of the beans
into an 8 cup bean pot. Pour molasses mixture overtop; add just enough
more saved liquid to cover beans. Top with remaining salt pork, pressing
down into liquid; cover. Bake at 300 degrees farenheit for 4 hours;
uncover. Bake 1 hour longer, or until beans are deep brown, tender,
and as dry as you like them. (After 2 hours baking, check beans, and
if they seem dry, add more saved bean liquid to keep them moist.
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