2 lb.. dried navy beans 1 med. onion 1 Tbsp. and 1 tsp. salt ?? 3/4 c. molasses 1/2 c. brown sugar 1Tbsp. dry mustard 1/4 tsp. ground ginger 1 whole clove 1 tsp. pepper salt pork or bacon ends
Soak the beans in cold water overnight, (2"" water over beans) Drain beans, add fresh water & 1 tsp. salt, bring to a boil arid simmer for 1 hr. or till beans are tender. Add water to keep beans covered Drain and save liquid, (Should be 2 1/2 qt.) Mix together molasses, brown sugar, mustard, salt, pepper, ginger and 1/2 c. bean liquid, Mix well then add 4 1/2 c. liquid and beans, Cover bottom of 5 qt. pot with onion slices and clove. Ladle in the beans and submerge the pork in them. Bake covered for 5 hr, at 250, then uncover and bake 1 hour longer.
Judy’s 1997 Family Cookbook