1 lb Dried Navy pea beans or yell
6 c  Cold water
1 ts Salt
1/4 lb Salt pork
1    Med. onion, peeled
2 ts Dried mustard
1/4 c  Molasses
1/3 c  Brown sugar
1/3 c  Maple syrup

Wash beans and add cold water. Cover and let soak overnight. Add salt to
beans and liquid and simmer gently until tender, about 1 hour. Drain,
reserve liquid. Measure 1-3/4 cup bean liquid, add water if necessary. Cut
a slice from the salt pork and place in the bottom of the bean pot. Add
beans; place the onion in center of the beans. Mix mustard, sugar,
molasses, and maple syrup with bean liquid; pour over beans. Cut 3 gashes
in the remaining salt pork, and place on top of the beans. Rind side up.
Cover and bake 5 to 7 hours in a 300F oven, adding more water as needed.
Remove cover from bean pot the last half hour so pork rind will brown and
become crisp.