1 lb. dry navy or pea beans
6 c. cold water
1 tsp. salt
8 slices bacon
1/2 c. brown sugar
1/4 c. molasses
1 med. onion, chopped
2 tsp. dry mustard

Soak beans overnight in water to cover. In the morning drain excess water. Put beans and 6 cups cold water in kettle. Bring to boil; boil 2 minutes. Pour beans and 1 3/4 cup of the liquid into a slow cooker, reserve remaining liquid.

Add salt, bacon, sugar, molasses, onion, and mustard; stir thoroughly. Cover and cook on low for 10 hours or on high for 4 hours. The slower the beans cook, the tastier they will be.