2 lbs. navy or pea beans
1/2 lb. slab bacon in 1" piece
1 c. ketchup
1 c. molasses
2 tbsp. Dijon mustard
2 tbsp. powdered mustard
4 med. onions, chopped
1 c. brandy
2 c. boiling water
2 tsp. cider vinegar
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. Tabasco pepper sauce

Rinse the beans and pick them over to remove any grit or small pebbles. In a large saucepan, soak beans overnight in 3" of cold water to cover or bring them to a boil. Boil for 2 minutes and then simmer for 30 to 40 minutes until tender but not mushy. Drain.

Preheat oven to 350 degrees. Cut rind off the bacon and reserve. Cut the bacon into 1" x 1 1/2" lardons (bacon pieces).

In a large beanpot or casserole, combine the beans, bacon, ketchup, molasses, Dijon mustard, powdered mustard, onions and brandy; stir to mix. Add the boiling water, cover and bake 2 1/2 hours.

Season the beans with the vinegar, salt, pepper and Tabasco pepper sauce. Add more boiling water if they appear dry. Continue to bake, covered, for at least 3 1/2 hours longer, checking every hour or so and adding water, about 1/2 cup at a time as needed. The beans can be eaten after 6 hours but they are better refrigerated and reheated the next day. Makes 12 to 16 servings.