Serve with Boston brown bread.

1 Lb (2 to 2 1/4 cups) dry white	2 Tsp Kosher salt
-beans such	1/8 Tsp ground cloves
-as Navy beans or Great Northern	3 Cup hot water
-beans	1/2 Lb salt pork (can sub bacon),
-(can also use kidney beans)	-cut into 1/2-inch to 1-inch pieces
1/3 Cup molasses	1 medium onion, (1 1/2 cups)
1/3 Cup brown sugar	-chopped
3 -4 Tbsp Dijon mustard

1 Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.

2 Mix the molasses, brown sugar, mustard, salt, and ground cloves with 3 cups of hot water.

3 Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

4 Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250F oven) or longer if needed, until the beans are tender. Best the next day.

Serve with Boston brown bread.