Ingredients

1    pound (454 g) dried Jacob's cattle, soldier, or yellow-eye beans
2    ounces (60 g) salt pork or bacon, diced
2    teaspoons (10 mL) dried mustard
1/2    cup (125 mL) lightly packed brown sugar
2/3    cup (150 mL) molasses
1/4    teaspoon (1 mL) freshly ground black pepper
1    cup (250 mL) water
1    medium onion, quartered
1    teaspoon (5 mL) vinegar
1    teaspoon (5 mL) salt

Directions

Cook beans. Place cooked beans into a crock or large casserole dish. Gently stir salt pork or bacon into the beans. Combine mustard, brown sugar, molasses and pepper; pour over beans in crock and stir gently to mix.

Add just enough water to cover, about 1 cup. Gently push quartered onion into the beans. (Do not add vinegar or salt at this time, or beans will not soften.)

Cover, and bake in a 300°F (150°C) oven for 4 to 6 hours, until done to desired consistency, adding a little boiling water if beans appear to dry out. Remove cover, stir in vinegar and salt, and cook for 1 more hour, without adding water. Makes 6 servings.