Ingredients

Place 2 lbs of white beans in a pot of water covered by 3 inches of water overnight.
Drain beans and place into a 10” Dutch oven.
Add water to approximately half the depth of the beans.

Topping
Sprinkle with pepper
Add ½ a pound of diced salted pork on top
Add 2 celery stalks sliced on top
Add 1 large diced white onion on top

In a measuring cup,  put:
1 cup brown sugar
1 tsp. dry mustard powder
1 oz water

Stir until the content is smooth but not too watery.  Add the sugar mix evenly on top of the beans.

As per Dan, to make the beans brown (like he does), add 1 small can of Campbell’s tomato soup evenly on top.

Bake at 300-325 F for 4 hours.

Compliments to Chef Françoise !