Bake at 300 degrees for 3 hours. 16 servings. Exchange: 4 1/2 bread, 1 fat.

2 lbs. dried great northern beans
1 c. firmly packed dark brown sugar
1/2 c. granulated sugar
1 tbsp. dry mustard
3/4 c. molasses
3 med. sized onions, chopped
3/4 c. catsup
2 tbsp. cider vinegar
1 tsp. salt
1/4 lb. sliced bacon, cut into 1 inch sqs.
1/4 c. rum

Wash and pick over beans. Place in bowl; cover with 2 inches water. Let soak overnight. Or use quick-soaking method: Place beans in large, deep pot; add enough water to cover by 2 inches. Bring to boil, boil 2 minutes. Remove from heat and let stand 1 hour.

Drain beans. Place in large pot; add water to cover beans by 2 inches. bring to boiling. Lower heat; simmer, covered, 1-1 1/2 hours until tender, add more water if necessary. drain.

Preheat oven to slow (300 degrees). Combine sugars, mustard, molasses, onion, catsup, vinegar, and salt in 4 quart casserole. Stir in beans. Cook bacon in skillet until partially done; drain on paper towel. Stir into beans. Cover and bake in preheated slow oven (300 degrees) for 2 hours. Stir in rum. Bake, uncovered, 1 hour longer.