- 2 pounds dried navy beans, soaked overnight in cold water and drained
- 1 onion, coarsely chopped
- 1 garlic clove, minced
- 3/4 cup light molasses or sorghum syrup
- 3/4 cup light brown sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 1/2 pound slab bacon in one piece
- Burnt Ends (optional; see Barbecued Brisket)
- Put the beans in a large enameled cast-iron casserole and add enough water to cover by 1/2 inch. Bring to a simmer and cook until the skins on the beans curl up when you blow on them, about 30 minutes.
- Preheat the oven to 300°. Stir the onion, garlic, molasses, brown sugar, soy sauce, salt, Worcestershire and mustard into the beans, then nestle in the bacon. Cover and bake for 3 hours, until the beans are tender, stirring occasionally and adding water as needed to cover the beans by 1/2 inch.
- Stir in the Burnt Ends (if using), then bake the beans uncovered about 1 1/2 hours longer, until richly browned on top. Remove the bacon piece, chop into cubes and return to the beans before serving.
The baked beans can be refrigerated for up to 3 days.