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1
Soak beans overnight in cold water. Drain and rinse with cold water. Fill pot with water until beans are just covered. Simmer the beans until tender, approximately 1 to 2 hours. Drain beans.
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2
Preheat oven to 325 degrees F (165 degrees C).
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3
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, onion and garlic.
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4
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 water to cover the beans. Cover the dish with a lid or aluminum foil. (DO NOT COVER FOR 2 HOURS OF COOKING IF YOU LIKE A THICKER SAUCE).
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5
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.
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6
SLOW COOKER DIRECTIONS.
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7
Soak beans overnight in cold water. Drain and rinse with cold water.
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8
Arrange the beans in a 2 quart slow cooker by placing a portion of the beans in the bottom of dish, and layering them with bacon, onion and garlic.
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9
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 water to cover the beans.
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10
Cook on LOW for 20 hours or on HIGH for 10 hours. Check periodically to see if more water needs to be added.
