In a bowl combine the beans with enough cold water to cover. Let them soak overnight, then drain, reserving the liquid. Transfer the beans to a small heavy kettle, add enough fresh water to cover and simmer for 1 hour. Drain the beans in a colander, reserving the cooking water and combining it with the reserved soaking liquid. Add To the kettle a 1/4 pound piece of pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. In a small bowl stir together the molasses, sugar, 1/2 cup of the reserved bean water, the mustard, the paprika, and the onion, pour the mixture over the beans , lifting the beans with a spoon to allow the seasoning to concentrate to the bottom of the kettle. Bake covered, in the middle of a preheated 300 degree oven, adding some of the reserved bean water at hourly intervals to keep the mixture covered and lifting the beans to allow the liquid to penetrate to the bottom of the kettle, for 6 hours. (The liquid in the pot should just cover the beans.) Remove the lid for the last hour of cooking.
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