1 lb. navy beans
1 qt. cold water
1 sm. onion, sliced
1/2 tbsp. salt
1/2 tsp. mustard
2 tsp. cider vinegar
1 tbsp. brown sugar
1/4 c. molasses
1/2 c. ketchup
Pinch black pepper
Hot water, as needed
1/4 lb. bacon

Rinse beans. Add 1 quart cold water; cover and heat to boiling, simmer 30 minutes. Drain, keeping liquid. Place onion slices in bottom of 6 quart casserole. Mix seasonings and turn into pot. Add beans and hot liquid or water to cover. Arrange bacon on top. Cover and bake in slow oven, 250 degrees, for 7 hours. At end of 4 hours, remove 1 cup of beans and wash. Stir back in. Cover and continue to bake. Add liquid several times to keep beans just covered. One hour before serving, remove cover and allow bacon to brown.