1 lb. dried Navy or small white beans
3 cloves garlic, minced
1 large onions, sliced
pinch of cayenne pepper
1 bay leaf
3/4 lb. slab bacon or lean salt pork
1/4 cup unsulphured molasses
1/4 cup ketchup
2 tsp. salt
2 tsp. Worcestershire sauce
1/8 tsp. black pepper
1 tsp. dry English mustard
2 tbsp. brown sugar

Wash 1 pound dried white (Navy or pea) beans. Pick over and remove any stones or debris. Bring to a boil and boil rapidly for 2 minutes. Turn off heat and let beans soak for 1 hour. Alternatively, simply soak the beans in cold water overnight (no need to boil).

Add to saucepan, minced garlic, sliced onion, cayenne, bay leaf, and the slab of bacon or salt pork (in one piece).

Bring to a boil, reduce heat to a simmer and cook, covered, until beans are almost tender.

Remove bacon, drain, reserving 1 1/2 cups liquid. To the liquid add molasses and ketchup, salt, Worcestershire, black pepper, dry mustard (and if you like onion, add an extra onion, minced, or 1/2 tsp. onion powder).

Put beans into a 2 quart casserole or bean pot. Pour liquid mixture over the beans. Cut the bacon or salt pork into strips 1/4-inch thick and arrange over the beans. Sprinkle the bacon and beans with 2 tbsp. brown sugar.

Bake, uncovered, in a preheated 400F oven for 1 1/4 hours.

Serve with steamed kielbasa or smoked sausage and ketchup on the side.

Submitted by: CM