1 1/2 lbs. dry navy beans (3 c.)
1 med. onion, chopped
1 c. catsup
1 c. brown sugar
1 c. water
2 tsp. dry mustard
2 tbsp. dark molasses
1 tbsp. salt
Optional: 1/4 lb. bacon, diced

Wash and drain beans. Instead of soaking beans overnight, cook them overnight (covered with water to which a teaspoon of soda has been added) using an electric slow cooker set on Low. Important that the beans are soft before remaining ingredients are added.

Drain off water used to cook the beans. Then add remaining ingredients, mix well, and cook on Low setting for 10 to 12 hours, stirring occasionally.

The procedure I have preferred is to start the beans to cook in the morning, then in the evening add other ingredients and let them cook all night. Not being stirred until morning hasn't been a problem.