2 lbs. dry Navy beans
1 lg. onion, chopped
1/2 lb. bacon, cut in pieces
1/4 c. molasses
1 c. brown sugar
2 tsp. salt
2 tsp. dry mustard

Cover navy beans with water and soak overnight. Drain; add fresh water to just cover. Bring to boil; simmer about 1 hour, until skins crack. Place beans and liquid in a slow cooker. Add chopped onion, molasses, brown sugar, bacon pieces, salt and dry mustard. Liquid should cover beans. Cook on high for 6 hours. Cook on low until needed.