Ingredients:

• 1 lb dried navy beans
• ¹⁄₂ cup chopped onion
• ¹⁄₂ cup molasses
• 1 teaspoon dry mustard
• ¹⁄₄ cup brown sugar, packed
• ¹⁄₂ cup maple syrup
• 1 tablespoon ketchup
• 2 teaspoons prepared yellow mustard
• ¹⁄₂ cup orange juice
• 1 teaspoon salt
• ¹⁄₄ lb bacon

Directions:

1. Rinse beans and pick them over. Put beans in a large bowl with three times as much water as beans. Cover and refrigerate overnight.
2. Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
3. Dice and saute bacon in a small pan until well done but not crispy.
4. Add orange juice, molasses, maple syrup, ketchup, and prepared mustard to a mixing bowl. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard, salt and a half cup of bean liquid.
5. In a 3-quart bean crock or covered baking dish add the beans and bacon. Pour the sauce mixture over beans, mix gently and add just enough reserved bean liquid to cover them.
6. Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.