1 lb. dry navy beans or great northern beans (2 1/3 c.)
1/4 lb. bacon or salt pork, cut up
1 c. chopped onion
1/2 c. molasses or maple syrup
1/4 c. packed brown sugar
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper

Rinse beans. In a 4 1/2 quart Dutch oven combine beans and 8 cups cold water. Bring to boiling, reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak beans overnight in a covered pan.) Drain and rinse beans.

In the same pan combine beans and 8 cups of fresh water. Bring to boiling, reduce heat. Cover and simmer for about 1 1/4 hours or until tender, stirring occasionally. Drain beans, reserving liquid.

In a 2 1/2 quart casserole or bean pot combine the beans, bacon and onion. Stir in 1 cup of the reserved bean liquid, the molasses or maple syrup, brown sugar, dry mustard, salt and pepper.