Directions:

Rinse beans in cold water and drain. Place in large saucepan and add water. Bring to a boil and boil for 2 minutes. Remove from heat, cover loosely and let stand for 1 hour. Return to heat and bring to a boil; cover and simmer gently over low heat for 1 hour, until beans are tender. Drain beans and reserve liquid. Turn beans into 2 1/2-quart bean pot or casserole; add onion and mix lightly. Cut through surface of salt pork every 1/2 inch, making cuts about 1 inch deep. Bury pork in beans. Mix 2 cups reserved bean liquid with molasses, salt and dry mustard; pour over beans. Cover and bake in 300 F. oven 5 to 6 hours. Check beans about once an hour and add additional bean liquid or water if beans become dry; at the beginnning of the cooking time the beans should be covered with liquid, and at the end of cooking the beans should be very moist and coated with syrupy liquid.