Mom's Boston Baked Beans (we think)

1 lb pkg Navy or California pea beans, soak overnight
Parboil slowly until skins burst when you put on a spoon and blow on them

Cover 1/4 lb salt pork with boiling water, let stand 2 minutes, drain and cut in 1-inch gashes every 1/2 inch without cutting through the rind.

Put beans in bean pot, push pork into beans.

Mix these together:

	1 tsp salt
	1/2 c molasses (dark is best)
	1 tsp dry mustard
	1 tbsp brown sugar (I used 1/2 cup)
	1 small-medium onion, diced (this is from my memory)

Pour this mixture over beans and add enough water to just cover beans.

Bake 6 to 8 hours at 250° to 350° adding a little water as needed
Uncover the last 30 minutes or so to dry out.

I cooked these in a crockpot. They cooked a little fast, but were great.