1½ lbs dried navy beans (will yield about 2 litres cooked beans)
1 large onion, sliced
3 tsp cider vinegar
1½ tsp Dijon mustard
1½ Tbsp brown sugar
3 Tbsp molasses
a few squirts worcestershire sauce
¾ c chili sauce (or ketchup - we prefer Heinz)
1½ tsp salt
½ tsp pepper (or more)
½ lb bacon, sliced and chopped in bite size pieces (optional)
1 small onion, finely chopped for garnish

1. The day before you are going to make the beans, sort (to remove stones) and wash navy beans well. Soak them in cold water overnight. The next day, remove any beans that are floating. Drain and rinse the beans. Put in a big pot and cover with fresh cold water. (DO NOT ADD SALT!!!) Bring to a boil. Immediately turn down to a low simmer.
   
   
2. Cover and simmer gently for 1 hour. Check to see if beans are the consistancy (in terms of softness) you like. If not, simmer a little longer.
   
   
3. In a small bowl, mix cider vinegar, mustard, brown sugar, molasses, worcestershire sauce, chili sauce and spices. (The salt will stop the beans from getting softer.)
   
   
4. Place onion slices in the bottom of a large casserole. Pour spice mixture over top.
   
   
5. Pour the beans and their liquid over the onion slices. Lay the bacon on top of the beans. Cover the casserole and bake at 250F for 4 hours.
   
   
6. Carefully remove 1½ c of beans. Mash well and carefully stir them back into the beans. Cover and continue cooking for 2 more hours. Make sure that the beans are always covered with liquid.
   
   
7. Garnish with finely chopped onion when serving.
   
   

We love to have these beans with broccoli and crusty bread and/or Molasses Fennel Bread and/or cider (or beer) cheese bread and barbecued ribs if we are being very extravagant.