Boston Baked Beans

4 Cups Navy Beans

1 Pound Bacon

2 Onions (finely diced)

1/4 Cups & 2 Tbsp. Molasses

1 Tbsp. & 1 Tsp. Salt

1/2 Tsp. Black Pepper

1/2 Tsp. Dry Mustard

1 Cup Ketchup

2 Tbsp. Worcestershire Sauce

1/2 Cup Brown Sugar


Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325 degrees F (165 degrees C).

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid.

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.