Soak beans in water overnight or quick-soak by boiling for 2 minutes, then letting stand for 1 hour.

Drain soaked beans.

Place beans in a large saucepan with 8 cups of water.

Bring to a boil, then add a whole peeled onion.

Reduce heat and simmer, partially covered, for 30 minutes until beans are half tender.

Drain the beans and discard the onion.

Blanch diced salt pork in boiling water for 3 minutes.

Drain the salt pork and set aside.

Preheat oven to 250 degrees Fahrenheit.

In a bowl, combine chopped onion, molasses, brown sugar, dry mustard, salt, pepper, and cloves with 2 cups of water.

Place beans and blanched salt pork in a 2 1/2-quart casserole dish or bean pot.

Add bay leaf.

Pour onion-molasses mixture over the beans.

Cover tightly and bake for 3 1/2 hours.

Remove the cover, stir the beans.

Continue baking, uncovered, for 30 minutes longer.

Discard the bay leaf before serving.