My grandpa made these back when I'm sure I never tried them. Luckily my aunt and uncle carry on the tradition.
With thanks to Uncle John for writing it...
1 pound navy beans
1 large onion, chopped
2 tablespoons mustard
2 tablespoons dark brown sugar
2 tablespoons molasses
1/2 teaspoon black pepper
1/2 teaspoon vinegar
1. In a large bowl, combine the beans with plenty
of cold water and soak
overnight for 6 to 8 hours.
2. Drain the beans. In a large pot, combine the beans and enough water to
cover them by 1 inch. Bring to a boil, lower the heat to simmer, and cook
for 45 minutes or until they are just tender (it may take longer if the
beans are old or the soaking time was short). Drain the beans and set aside
the cooking liquid.
3. Set the oven at 325 degrees. In a bean pot or deep casserole with a lid,
combine the beans, onion, mustard, black pepper, brown sugar, vinegar, and
molasses. Add enough of the cooking liquid to almost cover the beans. Stir
4. Cover the beans with 4 to 6 strips of raw smoked bacon. Place the lid on.
5. Transfer to the oven and bake for 2 hours, checking every 30 minutes to
make sure the beans aren't dry. Add more cooking liquid if necessary.
6. When the beans are tender, uncover the pot and cook for 20 to 30 minutes
more to make a slightly crusty top.