It's a genuine Down East recipe - best with ham on a Saturday night.
1 pound navy or pea beans
1 cup chopped onion
1/4 pound salt pork (or bacon)
2/3 cup molasses (or half molasses + half maple syrup)
1/2 cup catsup
2 tsp. salt
1 tsp. dry mustard
2 tsp. Worcestershire sauce
3 cups boiling water
*Secret ingredient (1/2 tsp. ginger to prevent flatulence)
Soak overnight 1 pound navy or pea beans. Drain, cover with fresh water, bring to a boil and simmer until the skins split when blown upon. Drain and put into a large crock or 1.5 quart casserole.
Preheat oven to 250ºF.
Mix remaining ingredients and pour over beans.
Bake, covered, for 8 hours, adding a small amount of boiling water from time to time to prevent beans from drying out. Remove cover during last half hour.