1 (1 lb.) pkg. dry navy beans
6 c. cold water
1 tsp. salt
10 slices bacon
1/2 c. brown sugar
1/4 c. molasses
1 med. onion, chopped
2 tsp. dry mustard

Rinse beans. Combine beans and water in large saucepan or Dutch oven. Cover; bring to a boil. Boil 2 minutes. Remove from heat; let stand 1 hour or overnight. Add salt. Simmer partially covered 1 hour or until beans are tender. Drain, reserving liquid. Cut bacon into 1 inch pieces. Combine uncooked bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2 quart bean pot. Add 1 3/4 cups reserved liquid. Bake uncovered at 300 degrees for 5 hours. Add additional water if necessary.

For slow cooker (2 1/2 to 5 quart), prepare recipe as above using only 3/4 cup reserved liquid; stir. Cover and cook on low for 10 hours, no stirring necessary, or on high for 4 hours, stirring occasionally. Makes 12 servings.