Makes 8 servings.

• 2 (4-ounce) pieces salt pork, scored every ½-inch
• 2 onions, diced
• 1 pound small white dried beans, soaked overnight and drained
• 1 quart water
• 1/3 cup brown sugar
• 1/3 cup dark molasses
• ¼ cup dry mustard
• 3 tablespoons apple cider vinegar
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• ¾ teaspoon hot pepper sauce
• ¾ teaspoon ground ginger
• 1 bay leaf

Preheat oven to 250 degrees F.
In medium ovenproof pot over medium heat, cook one piece of scored salt pork until fat renders, 3 to 4 minutes. Add onions and sauté until beginning to color, 10 minutes. Add beans.

In medium saucepan over medium-high heat, combine water and remaining ingredients. Bring to boil, pour over beans and stir. Place remaining piece of salt pork on top. Cover pot and place in 250-degree F. oven. Bake 5 hours, checking each hour to make sure beans do not dry. Stir in additional water, ½ cup at a time, if beans are dry. Uncover and bake 30 minutes. Remove from oven, cube pork and serve beans topped with pork. Pass a basket of warm Minnesota blue bread.