Cooks Note: Soaking the beans overnight begins a fermentation process which aids digestion. As the beans absorb water, enzymes inherent in the bean for the purpose of aiding germination are released (germination is the process by which beans sprout and grow into seedlings). These enzymes break down some of the elements in the bean which are indigestible.

There is a common practice in recent times, to bring the beans to a boil for a few minutes before allowing them to soak to speed up rehydration, but this terminates the germination process and prevents natural fermentation which helps make beans digestible! We recommend against this par-boiling.

In the morning, rinse beans with fresh water and add enough water to cover by 1 inch. Bring water to a boil, then reduce heat and simmer, adding enough water to keep them covered as needed.

Simmer beans over low heat until the skins begin to split; drain and put them into the Crock-Pot.

Score 8 oz. lean salt pork by slicing through nearly to the rind to create 1/2 inch squares; leaving salt pork attached to the rind. Put salt pork on top of the beans.

Cooks Note: If sliced salt pork is available, this may be used as a convenience.

Slice 2-3 small onions and stir in along with two teaspoons of salt, two tablespoons of molasses and 1 teaspoon Coleman's dry mustard (optional). For sweeter beans, add a tablespoon of honey or brown sugar, if desired.

Add enough water to just cover the beans. Cover and bake slowly on lowest setting until beans are tender (about 8 hours). Replace water as needed to keep beans covered until near the end of the cooking time when the cover should be removed to allow excess water to cook off (once uncovered, stir often).

Season to taste with salt and optionally, onion powder, before serving. Some like to serve this dish with kielbasa or brats, ketchup and chopped onions.