World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

2 cups dried navy beans
1/2 lb bacon
1 large onion, sliced
1/4 cup brown sugar
3 tbsp molasses
1 tsp salt
1/4 tsp dry mustard
1/4 tsp pepper
1/3 cup extra spicy barbecue sauce

Directions

1. Soak beans overnight in 6 cups of cold water. Drain and rinse. Place in a 3-qt saucepan with 6 cups of fresh cold water. Bring to a boil and simmer uncovered 45 minutes, or until tender. Drain beans, reserving liquid.
2. Heat oven to 300°F. Cut bacon slices into thirds. Put a layer of onion and bacon slices in an ungreased 2 1/2-qt casserole. Add half the beans, another layer of bacon and onion, the remaining beans, and end up with a top layer of bacon and onion.
3. Stir together sugar, molasses, salt, dry mustard and pepper and 1 cup of reserved liquid. Pour over beans and add enough of the remaining liquid or water to cover the beans.
4. Cover and bake for 2 hours. Remove cover and stir in barbecue sauce. Bake uncovered for 1 1/2 hours, stirring occasionally.

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