Categories: Vegetables, Pork/ham, Beans 
      Yield: 6 servings 
  
      2 c  Dried navy beans, picked ove      1/2 ts Dry mustard (english style) 
           - and rinsed                      1/4 ts Paprika 
    3/4 lb Salt pork                           1 ts Onion, grated 
    1/2 c  Molasses                        
  
  In a bowl, combine the beans with 4 cups cold water and let them soak 
  overnight.  Drain, reserving any remaining liquid.  Transfer them to a 
  small heavy kettle, and add fresh water to cover.  Simmer, covered, for 60 
  minutes.  Drain in a colander, reserving the cooking liquid and combining 
  it with the soaking liquid. 
   
  To the kettle, add a quarter lb. piece of salt pork and the beans and bury 
  the remaining piece of pork, well scored, in the center of the beans. In a 
  small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, 
  paprika, and onion.  Pour the mixture over the beans and stir in. 
   
  Bake the beans, covered, in the middle of a preheated 300f oven for 5 
  hours, stirring in some of the bean liquid at hourly intervals as necessary 
  to keep the beans just barely covered.  Remove lid and cook uncovered for 1 
  more hour. 
   
  a 1946 Gourmet Mag. favorite