2-1/2 lbs. Dried Navy Beans
Soak the beans for at least 12 hours at room temperature, but no more than 24 hours. Refrigerate if they can't be cooked after 24 hours.
1/4 lb. Hickory Smoked Bacon, chopped
2 cups Yellow Onions (chopped coarsely)
Cut up the bacon into inch pieces and brown in a large pot. Add the onion and saute until tender and slightly browned.
Drain the beans and transfer to a deep pan. Smother the beans with the bacon and sauted onions.
1 qt. Hot Water
1-1/2 cups Light Brown Sugar
1 cup Thick Molasses
2 T. Dry Mustard
1 T. Table Salt
1-1/2 tsp. Fine Grind Pepper
pinch of Ground Cloves
Thoroughly mix the brown sugar, molasses, mustard, salt and pepper in the hot water then pour it over the beans. Cover the pan with plastic wrap and aluminum foil. Bake for 10 hours at 250º.
Presented by Nate Knowles, Li'l Jo's Barbecue