Ingredients

• 1 pound Navy Or Great Northern Beans
• Water Enough to cover and cook the beans
• 1 pound Bacon Sliced Thin
• 1 ½ cups Brown Sugar
• 1 ¾ cups Ketchup
• 1 teaspoon Dry Mustard
• 1 teaspoon Salt

Instructions

1. 1
   Rinse the beans thoroughly.
2. 2
   Place beans into a large saucepan and cover with boiling water.
3. 3
   Boil for 2 minutes, then remove from heat.
4. 4
   Cover and let sit overnight (8 hours).
5. 5
   Drain the beans, discarding the water.
6. 6
   Return beans to the pot and cover with 3 quarts of cold water.
7. 7
   Cover and simmer until skins begin to split when blown on. Skim off any foam that rises.
8. 8
   Preheat oven to 325°F.
9. 9
   Grease a 4-qt casserole dish
10. 10
    Drain the beans again, reserving the cooking liquid separately.
11. 11
    Place 1/3 of the beans into the casserole dish.
12. 12
    Sprinkle with 1/3 cup of the brown sugar.
13. 13
    Lay 1/3 of the sliced salt pork (or bacon) on top.
14. 14
    Repeat the layering, finishing with a layer of bacon on top.
15. 15
    Combine 3 cups reserved bean liquid with: Remaining brown sugar, 1¾ cups ketchup, 1 Tbsp dry mustard, 1 Tbsp salt
16. 16
    Mix well, then pour evenly over the beans in the casserole.
17. 17
    Cover and bake at 325°F for 5–6 hours, checking occasionally.
18. 18
    If the beans become dry, add additional bean liquid or up to 1 cup of ketchup.
19. 19
    Remove the lid for the last ½ hour for a thicker, more caramelized finish.