Categories: Beans 
      Yield: 8 servings 
  
    1/2 lb Bacon, diced                        2 tb Prepared mustard 
      1 md Onion, minced                   1 1/2 lb Navy beans, picked over, 
      1 ga Water                                    Rinsed, and soaked 
    1/2 c  Molasses                                 Overnight in water to cover 
    1/2 c  Brown sugar                              Salt and freshly ground 
      2 c  Ketchup                                  Pepper to taste 
  
  Saute bacon in large pot until browned; add onion and cook until browned, 
  about 4 minutes.  Add water, molasses, brown sugar, and mustard; bring to a 
  boil.  Drain beans and add to pot; return to boiling, reduce heat to a slow 
  simmer.  Cook 4 to 5 hours until beans are soft, adding water as necessary. 
  Season with salt and pepper.  Makes 20 servings. 
   
  Recipe:  Chuck Ozburn in Pok, New York