1 1/2 lbs. dry navy beans (3 c.)
1 c. ketchup
2 c. water
2 tbsp. dark molasses
1/4 lb. salt pork, or ground or diced bacon
1 med. onion, chopped
1 c. brown sugar
2 tsp. dry mustard
1 tbsp. salt

Cook dry beans in water until softened. Drain and put into crockpot. Add all ingredients, mix well. Cover and cook on low 10 to 12 hours (high 4 to 6 hours, stirring occasionally) beans must be soft (not mushy) before mixing with sugar or molasses.

Simmer dry beans in 3 times their volume of unsalted water for 30 minutes. Allow to stand for 1 1/2 hours until softened. Drain and use. If not soft after above, I cook awhile longer and let stand until soft.