Place beans in a large bean pot or flameproof casserole. Cut the rind off the salt pork in one piece leaving a 1/2 inch of fat attached; reserve. Cut remaining salt pork into strips about 1 1/2 X 3/4 X 3/8 inch.
Blanch rind and strips in a large saucepan for 5 minutes to remove some of the salt. Drain and rinse well under cold running water.
Add salt pork strips and all remaining ingredients, except rind, to bean pot and mix well to combine. Lay pork rind on top, cover tightly and bake 3 hours.
Remove rind, recover and continue to bake 3 - 5 hours longer, until beans are tender and liquid has been reduced to a thick sauce. Check occasionally during last few hours of baking and add additional boiling water, if necessary, to prevent burning.