Country Store Baked Beans

• 1 lb. white navy beans, rinsed and soaked overnight
• 1/4 lb. smoked bacon or salt pork, cut into 1/4-inch pieces
• 1/4 c. molasses
• 2 Tbsp. Dijon mustard
• 1 1/2 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. pepper
• 1 medium onion, in eighths
• 2 Tbsp. dark brown sugar

1. Cover beans with water in a 4-quart stockpot.
2. Bring to a boil; boil 10 minutes.
3. Drain, reserve liquid.
4. Heat oven to 325u0b0. Place half of bacon and half of onions in bottom of 4-quart bean pot or small casserole with cover.
5. Add half of beans, remaining onions, then remaining beans; top with remaining bacon.
6. Mix molasses, brown sugar, salt, pepper and ginger with reserved bean liquid; pour over beans.
7. Add enough water to cover beans by 2 inches.
8. Cover and bake 4 to 4 1/2 hours, stirring occasionally. Add up to 3 1/2 cups hot water as needed to keep beans moist. Makes 6 servings.

white navy beans, bacon, molasses, mustard, salt, ground ginger, pepper, onion, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988852 (may not work)