2 c. Navy beans
1/2 lb. bacon, sliced
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. brown sugar
1 1/2 tsp. dry mustard
1 med. onion, quartered

Wash beans, cover with water and soak overnight in the refrigerator. Next morning place in a pan and cook slowly until skins burst or until just tender. Drain, reserving liquid. Place half the beans in bean pot. Bury part of bacon in beans and add half of combined remaining ingredients. Add remaining beans and seasonings.

Place remaining bacon over top. Cover with bean liquid. Cover and bake at 250 to 300 degrees for 6 to 8 hours, or on low for 6 to 8 hours in a crock pot. If necessary, add more liquid. Serves 6 to 8.