Categories: Beans 
      Yield: 6 servings 
  
      1 lb Dried navy beans 
      2 ts Unsalted butter 
      1    Clove garlic -- crushed 
      1 c  Onion -- finely chopped 
      3    Strips bacon -- 
           Cooked&crumbled 
      3    Strips bacon -- uncooked 
      2 ts Worcestershire sauce 
      2 tb Dark brown sugar 
      4 tb Molasses 
      5 tb Chili sauce 
      1 tb Dry mustard -- English 
      1 ts Curry powder 
  1 1/2 ts Salt 
    1/2 c  Dark rum 
  1 1/2 c  Tomato juice -- or more as 
           Needed 
  
  Place beans in large pot of boiling water over high heat.  Return to 
  boiling. 
  Turn off heat; let stand 1 hour.  Preheat oven to very slow (275F). 
  Grease 1 
  3/4 quart bean pot or casserole with the butter.  Rub with garlic.  Drain 
  beans.  Place in large mixing bowl.  Add onion, crumbled bacon, brown 
  sugar, 
  Worcestershire, molasses, chili sauce, dry mustard, curry powder, salt and 
  rum.  Mix well.  Stir in 1/4 cup of the tomato juice.  Transfer to prepared 
  bean pot.  Place uncooked bacon strips on top.  Bake, covered in a 275F 
  oven 
  for 7 hours or until beans are tender, gently stirring in additional tomato 
  juice as liquid is absorbed by beans. 
   
  Recipe By     : The Little Mountain Bean Bible Cookbook