This is a recipe that I have been making for years. It is always requested at every family BBQ and church supper. I make this basically from scratch, with a little help from prepared ketchup. I make these in a cast iron Dutch oven. I have tried other pans, but you just don’t get the flavor that you get with cooking them in a cast iron Dutch oven.
1 pound of dry navy beans
1/4 pound of thick bacon, cut up
1 large chopped onion
1/2 cup molasses
1/4 cup brown sugar
1 tsp. dry mustard
1 tsp. garlic powder
1 cup ketchup
Rinse beans. In a large Dutch oven combine beans and 8 cups water. Bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and let stand about an hour. Drain and rinse beans. Return beans to Dutch oven and cover with 8 cups fresh water. Bring to boil and then reduce heat and simmer for 1 to 1 1/2 hours. Beans should be tender. Drain beans, reserving liquid.
In a skillet, brown bacon. Add bacon and onion to beans. Stir in 1 cup reserved liquid, 1 cup Ketchup, molasses, brown sugar, garlic powder and dry mustard. Add 1/2 tsp salt and 1/4 tsp. black pepper. Lay strips of bacon over top of beans. Bake, covered, in a 300 degree oven, for about 2 hours. Stir and check on liquid level occasionally. If liquid is low, add some of the reserved liquid to the pot. Bake uncovered for another 30 minutes to allow bacon strips to brown. Cook until it reaches the desired consistency.