2 cups dry navy beans
1 cup brown sugar
1/2 cup molasses
1 tablespoon prepared mustard
1 large onion, chopped
1 large sweet bell pepper, chopped
1/4 cup Worcestershire sauce
6 strips lean bacon
2 cups catsup
Rinse and clean beans; place in large Dutch oven, cover by 2 inches with water. Bring to a full rolling boil; turn off heat, cover and allow to sit 1 hour. Drain, then add enough water to fill pot. Return to boil, reduce heat and allow beans to cook until tender, about 1 hour. Drain beans, reserving liquid and place in 13 x 9 baking pan, stirring in sugar, molasses, mustard, onion, pepper, worcestershire sauce and catsup. Arrange bacon slices over top and bake uncovered 3-4 hours, stirring in some of the bean liquid if needed.
Serves about 6 people.
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