1 lb. dry Northern beans
3 c. light brown sugar, packed
3 c. ketchup, or enough to cover beans
2 tbsp. table mustard, or enough to taste
2 tbsp. molasses, gold label or green label is stronger
2 tbsp. garlic powder, or onions to taste
2 tsp. thyme
2 tsp. sage
2 tsp. oregano
2 tbsp. Worcestershire sauce; optional
4-5 strips bacon

Sort beans; wash thoroughly twice and drain each time. Put in crock pot or cooking pans and cover with lots of water (to almost top of crock pot) and soak overnight. Beans will absorb most of water. Drain water off and cover again with fresh water. Cook gently for about 3 hours or until beans are tender. Drain off this water and add all ingredients except bacon. Mix well. Pour into buttered 2 1/2 quart baking bowl (Pyrex or Corning Ware). Fry or microwave bacon until almost done or limp (drain bacon). Put bacon on top of bean mixture, and bake in oven about an hour, uncovered, or until center of bowl bubbles and bacon is crisp.