Pick over the beans; soak over night in cold water. In the morning, drain and cover with fresh water. Add diced onions and simmer1/2 to 1 hour or until skins break and beans are tender. Drain, reserving 1 1/2 to 2 cups of liquid.

Scald and scrape salt pork. Cut into thin slices. Pour beans into bean pot or large casserole and place a layer of pork every 1/2" thickness of beans, using beans to bury slices.

Mix salt, sugar, mustard and molasses. Bring reserved liquid to a boil and add to this mixture. Pour over beans. Add enough additional boiling water to cover beans. Cover pot and bake for 6 hours at 275 F. Add more liquid, if necessary. Uncover for last 1/2 hour or so to brown top. Makes 12 servings.

*For Canadian baked beans, substitute 1/2 cup of maple syrup for 1/2 cup of molasses.

Serve with corn bread, hot dogs and tossed salad. Freeze leftover beans for another meal.