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Line 8-x-8 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 1-1/2 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 pan.
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