Wash 2 lbs. navy beans. Soak overnight covered with water. Drain, put in saucepan, cover with water, and simmer 1 1/2 to 2 hours. To tell if the beans are ready, put a few on a spoon and blow on them. If the skins burst, combine beans with the following ingredients. If they don't burst, cook them longer.
3 tablespoons brown sugar
1/2 cup molasses
1 teaspoon dry mustard
5-6 strips bacon, cut up (uncooked is fine, or you can cook it if you really want)
Put everything in a bean pot or other ceramic casserole dish with lid. Bake at 275 degrees F. for 6-8 hours, adding water if needed to keep beans barely covered.
Testing comment: Beans didn't get soft with soaking. I had to boil them. But the flavor was good and we liked the recipe.
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 13)
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