In some parts of the country, you can’t have a potluck or church supper without a big pot of baked beans—great with baked ham and cole slaw!
Wash and pick over the beans and soak them overnight in cold water. In the morning drain them and cover with fresh water. Simmer until the skins break. Put the beans in a bean pot, score the pork and press on top of the beans where it will brown, filling the pot three-quarters full. Add the sugar, molasses, salt, soda, and mustard. Cover with boiling water. Cover the pot and bake without stirring for 8 hours in a slow oven, 250 degrees F. Keep beans almost covered with water. Remove the pot’s cover for the last half hour of baking.