You're obviously not from New England, are you?
Here's what we do with them.
2 lbs Navy beans, sorted
1 lb lean salt pork
1 lb molasses (don't use blackstrap)
1/4 tsp ground black pepper
1 tsp ground dry mustard
2 tablespoons whole cloves ( put these in either a Teaball, or make a cheesecloth sachet for them)
1 whole medium yellow onion, pealed.
Dump the beans into an oven proof pot and cover with water score the meat side of the salt pork block into 1/2 inch by 1 inch section down to, but not through the skin, add the rest of the ingredients above, making sure that the Salt pork and the onion are submerged, and stir in the molasses, cover the pot, put them in the oven and bake at 350 for 4-6 hours, checking occaisionally that the beans are still covered with water, and adding water as needed to ensure that they are submerged. for the final 15-20 minutes of bake time, remove the lid, fish out the salt pork and place it on top of the beans, and stick the pot back in the oven to ensure the salt pork is slightly crispy, and before serving, cut the salt pork theough the score lines, and moosh the onion op, and stir it all back into the beans.
Generally this is called Boston baked beans throughout the US, but up here, it's just baked beans, beacause it's traditional throughout Northern New England.
What you have above is a fairly straightforwards recipe for sweet baked beans.