1 lb. dried pinto beans
1/2 lb. bacon
1 med. onion, sliced
1 c. honey
1 tsp. salt
1 tsp. dry mustard
1 tsp. ginger

Wash and pick over beans, put in mixing bowl. Cover beans with cold water and soak overnight.

Next morning, cook beans in water until skins burst, about 1 hour. Drain and reserve liquid. Place half the bacon and onion in the bottom of a 2 1/2 quart bean pot or casserole dish; add beans and top with remaining bacon and onion.

Combine remaining ingredients and 1 1/4 cups reserved bean liquid; pour over beans. Cover and bake in a 300 degree oven for 3 1/2 hours. Uncover and bake 1 hour or until beans are of desired consistency. Stir occasionally