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3 lbs Navy beans (6 cups)

4 qts water

1 lb salt port - 1 inch cubes

6 tsp. salt

1 cup chopped onion

1/2 cup molasses

1 1/2 cups catsup

1/2 cup brown sugar

4 tsp. dry mustard

Wash and pick over beans. Put into crock pot. Add water, salt pork, salt and onion. Mix well so beans cover pork. Cover and cook on low for 14-16 hours or until beans are tender. Cooking time can be reduced if beans are soaked overnight then cooked on low 10-12 hours. When beans are tender, drain bean liquid, reserving 4 cups. Combine reserved liquid, molasses, catsup, brown sugar and mustard. Add to beans in crock pot; stir well. Cover and cook on low 6-8 hours longer.

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