Soak the beans overnight in cold water. The beans will double in size. Place the beans in a heavy saucepan, fill with water half an inch above the beans, and boil for 25 to 30 minutes. The beans will be tender; do not over cook. (Place a bean between thumb and forefinger and pinch. The outer shell should slip off.) Drain and rinse, saving the stock. Preheat the oven to 400 degrees F. Place half the salt pork in the bottom of a large ovenproof pot. Add beans, sugar, molasses, dry mustard, white pepper, and salt. Top with the remaining half of the salt pork. Bake for 4 to 4 1/2 hours. Let beans rest 30 minutes before serving.

Makes 6 to 8 servings