Categories: vegetables--beans

Ingredients

• 1 lb. dried navy beans or 3 (16 oz.) cans, drained and rinsed
• 2 medium onions, vertically sliced
• 1/2 cup molasses
• 1 Tbsp. brown sugar
• 4 tsp. brown mustard
• 1/4 lb. thick-sliced bacon
• 1/2 tsp. salt
• Black pepper to taste

Directions

1. If using dried beans, soak and cook according to package directions. Drain, reserving cooking liquid.
2. Preheat oven to 250 degrees. Place onions in bottom of a 2 1/2-quart bean pot or baking dish and add beans.
3. Combine molasses, sugar, mustard and to kabout 1 1/2 cups bean cooking water(or tap water if using canned beans) in a bowl and pour over beans. Add more water if needed to cover beans. Place bacon on top and tuck in slightly. Cover and bake 7 to 8 hours (or 2 hours for canned beans), until the beans are very tender. Check occasionally and add more water as necessary to keep beans covered.

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