2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Soak beans overnight in cold water.
Simmer the beans in the same water until tender, approximately 1 to 2 hours.
Drain and reserve the liquid.
Preheat oven to 325F.
Arrange the beans in a 2-quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar.
Bring the mixture to a boil and pour over beans.
Pour in just enough of the reserved bean water to cover the beans.
Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
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