1 lb. dry navy beans
4 qts. water, divided
6 slices bacon, cut up or 1 c. cooked ham cubes
1 med. onion, chopped
1 c. maple syrup or maple flavored syrup
1/2 c. catsup
1/4 c. barbeque sauce
5 tbsp. cider vinegar
1 tsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper

Sort, rinse beans; place in 4 quart Dutch oven. Cover with 2 quarts cold water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return to Dutch oven. Cover with remaining water. Bring to a boil; reduce heat and simmer 30 to 40 minutes. Drain and reserve liquid. In a 2 1/2 quart casserole or bean pot combine beans with remaining ingredients. Bake, covered, at 300 degrees for 2 1/2 hours or until tender. Stir and add bean liquid if necessary from time to time.