- 1 pound dry navy or soldier beans
- 1/3 cup molasses
- 1/3 cup apple cider vinegar
- 1 teaspoon dry mustard
- 1/2 cup dark brown sugar, firmly packed
- 1/4 teaspoon freshly ground black pepper
- 1 large white onion, quartered
- 1/4 pound salt pork or slab bacon, cut into 1 1/2-inch chunks
- Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.
- Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.
- Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.