2 lbs. dried navy beans
1 tsp. baking soda
1 med. onion, sliced
1 tbsp. salt
4 tbsp. cider vinegar
1 tsp. prepared mustard
1/4 c. brown sugar
1/2 c. dark molasses
1/4 c. tomato catsup
1/16 tsp. black pepper
1/2 lb. bacon, unsliced

Sort and rinse beans. Cover with water 2" above beans; soak overnight. Add bacon and baking soda. Simmer (do not boil) over low heat until tender (about 1 hour). Drain; reserve liquid. Remove bacon and cut into 1" cubes. Pour beans into bean pot or Dutch oven. Bury bacon cubes in beans. Add combine remaining ingredients. Cover and bake in slow, 300 degree, oven 6 hours. If necessary, add bean liquor or hot water during baking.