1In large bowl, soak navy beans in cold water overnight. In same water, simmer the navy beans for 2 hours; drain and reserve the liquid.
2Preheat oven to 325*.
In a 2 quart bean pot (or casserole dish), place beans, salt pork and onion.
3Combine the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar in large saucepan. Bring to a boil and pour over the beans. Pour reserved water, just enough to cover, over beans. Cover the beans with lid or aluminum foil.
4Bake in oven for 3 to 4 hours until beans are tender. Halfway through cooking, remove lid and add more water if necessary.