Pick over beans and rinse. Place in a large bowl; add water to
cover. Let stand overnight; drain.
Combine beans and onions in
a large saucepan; add water to cover; heat to boiling; cover.
Simmer 45 minutes, or until skins of beans burst when you blow
on several in a spoon. Drain liquid into a small bowl. Measure
1 cup of the bean liquid and combine with molasses, mustard, brown
sugar, and salt in a bowl. Layer half of the salt pork and all
of the beans into an 8 cup bean pot. Pour molasses mixture overtop;
add just enough more saved liquid to cover beans. Top with remaining
salt pork, pressing down into liquid; cover.
Bake at 300F 4 hours;
uncover. Bake 1 hour longer, or until beans are deep brown, tender,
and as dry as you like them. (After 2 hours baking, check beans,
and if they seem dry, add more saved bean liquid to keep them
moist.)
Serves 6.
Recipe adapted from "The Little Mountain Bean Bible Cookbook"