1 pound small white beans
6 cups water, more if needed
8 ounces salt pork
2 cups diced onions
2 large cloves garlic, minced
1/4 cup molasses
1/4 cup tomato sauce or ketchup
1/4 cup prepared mustard
1 tablespoon ginger
1 bay leaf
1/2 teaspoon thyme
2 teaspoons season salt
Toss the beans in a sieve and pick over carefully to remove any stones. Rinse under cold water and place in large saucepan with the 6 cups of water. Bring to a rapid boil and boil uncovered for 2 minutes. Simmer for 1 hour or until beans are tender. Meanwhile, cut the pork into small pieces. Drop into 2 quarts of water and simmer for 10 minutes. Drain and place in a heavy frying pan. Saute until pork starts to render some fat. Add onions and cook over low heat until onions are tender. Place remaining ingredients in crockpot. When the beans are done, drain and save water. Turn into the crockpot with the pork and onions. Pour in bean cooking water just up to level of beans, adding additional water if needed. Cover crockpot and set at high until contents are bubbling, usually 30 minutes. Reduce heat to low for 6 to 8 hours or until beans are done. Remove bay leaf and serve.
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