Prep: 1 hour Cook: 1 hour Bake: 2 & 1/2 hours
Oven: 300 degrees Makes: 10 - 12 side-dish serving; 4 - 6 servings as a main dish
1 pound dry navy beans or dry Great Northern beans (about 2 & 1/3 cups)
1/4 pound bacon or salt pork, cut up
1 cup chopped onion (1 large)
1/2 cup molasses or maple syrup (I used molasses)
1/4 cup packed brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Rinse beans. In a large Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
2. Drain and rinse beans. Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 & 1/2 hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.
3. In a 2 & 1/2-quart casserole combine the beans, bacon and onion. Stir in 1 cup of the reserved bean liquid, the molasses, brown sugar, dry mustard, salt and pepper.
4. Bake, covered, in a 300 degree oven about 2 & 1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid.
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