navy beans, dried
for cooking beans
onion, dried flakes
Line four 8x8-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top.
Use one pan for each six servings or one-fourth of the recipe.
Do not line pans for food to be served without freezing.
Add beans to boiling water; return to boiling.
Boil beans 2 minutes; then soak beans 1 hour (or overnight, if preferred).
Add salt pork and salt to beans. Cook beans slowly until tender, about 1½ hours.
Drain; save 2 cups cooking liquid.
Mix bean cooking liquid, molasses, brown sugar, mustard, and onion.
Pour over beans.
Mix gently. Pour one-fourth of mixture into each baking dish .
Preheat oven to 350℉ (180℃).
Bake 1 hour or until beans are lightly browned and sauce is desired consistency.