1 (1 lb.) pkg. dry navy beans
6 c. cold water
1 tsp. salt
1 (8 oz.) pkg. bacon
1/2 c. brown sugar, firmly packed
1/4 c. molasses
1 medium onion
2 tsp. dry mustard

Rinse beans. Combine beans and water in large saucepan or Dutch oven. Cover. Heat to boil; boil 2 minutes. Remove from heat and let stand 1 hour or overnight. Add salt. Simmer partially covered 1 hour or until beans are tender. Drain, reserving liquid. Cut bacon into 1-inch pieces. Combine bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2-quart bean pot. Add 1 3/4 cups reserved liquid.

Bake uncovered in 300°F oven for 5 hours. Add additional water if necessary.

Yield: 12 one-half cup servings.