|Dried soybeans||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, finely chopped|
|Salt pork||1⁄4 Pound, diced|
|Catsup||1 Cup (16 tbs)|
|Worcestershire||1 1⁄2 Teaspoon|
Sort beans and remove any debris.
Rinse and drain beans; place in a 4- to 5-quart pan (beans almost triple in volume) and add 4 1/2 cups water.
Cover and soak for at least 6 hours or until next day.
Drain beans; reserve liquid for cooking.
Pick over beans and discard loose, fibrous bean skins.
Return beans and soaking water to pan, adding more water if needed to cover beans.
Bring to a boil over high heat; reduce heat, cover, and simmer until beans are tender to bite, about 3 hours.
Stir occasionally and add more water as needed to keep beans from sticking.
In a 1 1/2-quart casserole, combine cooked beans, onion, salt pork, molasses, catsup, mustard, Worcestershire, and pepper.
Cover and bake in a 300° oven for 30 minutes.
Remove lid and stir beans well.
Continue to bake, uncovered, until sauce is thick, about 30 more minutes.
Season to taste with salt.