| 1 | pound dried navy beans (about 2 cups), picked over and rinsed |
| 1 | tablespoon baking soda |
| 6 | ounces salt pork , rind removed and cut into ¼-inch pieces |
| 1 | onion, chopped fine |
| 3 | cups water |
| 5 | tablespoons packed dark brown sugar |
| ¼ | cup plus 1 tablespoon molasses |
| 2 | tablespoons Worcestershire sauce |
| 4 | teaspoons Dijon mustard |
| 2 | teaspoons cider vinegar |
| Salt and pepper |
*Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you’re using a heavy pot, increase the water to 4½ cups.
Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes.
Add onion and cook until softened, about 5 minutes.
Stir in water*, beans, sugar, ¼ cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and ¼ teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1½ hours.
Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard.
Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.)