- Category: Savory
- 1 pound Navy Beans, dry
- 4 Slices of Bacon (or 3 oz. sliced salt pork. I used Hemplers bacon, which is both very thick and lean)
- 3 tablespoons Gold Label Brer Rabbit Molasses (I used "Wholesome Sweeteners" brand)
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Mustard (I used prepared)
- 1/4 cup Brown Sugar (mine was light)
- 1 Onion, quartered (I used a smallish medium-sized white onion)
- The night before, rinse the beans and sort out any pebbles or iffy-looking beans you might find. Place in a covered dish, filled with water, and soak the beans overnight so that they swell.
- Preheat oven to 350 degrees.
- Lightly grease a heavy, oven-proof 4 quart pot (mine is a wee Le Creuset dutch oven), and lay two strips of bacon on the bottom (or half of the salt pork).
- Drain the beans, and add them to the pot.
- Place the remaining bacon (or salt pork) on top of the beans.
- Add the other ingredients. It's not necessary to mix them. Place the onions quarters in four places.
- Pour boiling water to cover 1 inch above the beans.
- Cook until tender and thickened to your preference. Should take between 2 and 3 hours. Add more hot water when the top of the beans become dry. Must be watchful.