Baked Beans From Scratch

1 pound navy beansPinch baking soda 1/4 pound salt pork, cut in half1 onion, diced2 tablespoons brown sugar 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup dark molassesIn a deep kettle soak beans on counter overnight in water to cover. Do not drain. Bring water and beans to a boil and add baking soda. Lower heat; continue cooking with partially vented lid for about 20 minutes or until skins of beans peel back when blown on. Skim foam as it appears during cooking time. Drain, reserving cooking liquid in separate container.Heat oven to 300 degrees.Place one piece of salt pork in a deep, 2-quart ceramic casserole dish.In a large bowl combine beans, onion, brown sugar, mustard, salt, pepper and molasses. Mix well. Pour bean mixture over salt pork and add enough bean cooking liquid to cover. Place remaining piece of salt pork on top. Cover dish with lid and bake 8 hours, checking the pot to make sure liquid has not cooked away. Continue adding reserved cooking liquid as needed so that beans remain covered. Do not stir, as beans will break up and get mushy.Serves six.Nutrition values per serving: 480 calories, 16 g fat (6 g saturated), 70 g carbohydrates, 11 g fiber, 16 g protein, 16 mg cholesterol, 480 mg sodium.Chef John Anderson, Adelle's Fine American Fare, Wheaton