The low, slow, old-fashioned way.
Assorted peeled, halved, and trimmed aromatic vegetables , optional2 teaspoons Dijon or brown mustard1/2 pound salt pork or slab bacon, rinsed of excess salt if necessary and cut into 1/2-inch chunks In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse.Combine beans with aromatic vegetables and herbs and bay leaf in a large pot and cover with water by several inches.
Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans .
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