Place beans and a small handful of salt in a 3 -5 quart dutch oven and cover with water.

Par boil for 30 minutes.

Drain and rinse with hot water until water runs clear.  (*hot water prevents beans from "slipping" their skins.)

Return beans to pan, cover with more hot water, add salt pork and cook covered with the lid slightly tipped until beans are tender.  (1 to 3 hours)

Keep a teakettle or pan of water hot on the stove and check Beans often adding more water a little at a time as bean broth boils down.

Serve with white or yellow cornbread.

Crumbled bacon, diced onion and shredded cheese served on the side for topping makes a nice addition.