Makes 8 servings (about 1 cup each)

1 pound dry packaged Navy beans
8 ounces sliced bacon, cubed
2 cups chopped onions
2 teaspoons minced garlic
1/3 cup unsulphured molasses
1/3 cup packed light brown sugar
2 teaspoons prepared mustard
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
2 bay leaves
2 teaspoons salt
1 teaspoon pepper

Preparation

1. Place beans in large saucepan with water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain. Return beans to pan and enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes. Transfer beans and liquid to bean pot or 3-quart casserole.
2. Stir bacon and remaining ingredients into beans. Bake, covered, at 250 degrees for 1 hour; uncover and bake until desired thickness, 4-6 hours, stirring every hour.


NOTES:
Any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information

Per serving: Calories 388; Fat 9g; % Calories from Fat 22; Potassium 789mg; Carbohydrate 55g; Folate 102mcg; Sodium 798mg; Calcium 125mg; Protein 18g; Dietary Fiber 14g; Cholesterol 11mg

Source: Bean Education & Awareness Network (B.E.A.N.)