• 1 pound small navy beans
  • 1/2 teaspoon baking soda
  • 3 to 4 pound pork roast, rubbed with salt, pepper and rosemary
  • 2/3 cup light molasses (golden)
  • 1 tablespoon sugar
  • 2 tablespoons dry mustard
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 medium onion, chopped
  • Directions

    Soak beans overnight. Drain and add fresh water 1 inch higher than beans and 1/2 teaspoon biking soda. Parboil for 20 minutes. Drain beans and rinse with cold water and drain once again. Place roast in bottom of 4-quart iron pot or bean pot. Add beans and chopped onion around roast. Mix sugar, molasses, dry mustard, pepper and salt with enough hot water 80 that ingredients pour easily. Add this mixture to beans with more water 80 that beans are just covered with liquid. Bake covered in 325 degree oven for 4 hours, periodically adding more water in small amounts to keep beans just moist. Bake uncovered to brown during last 30 to 45 minutes.

    Serves 8

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