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1.
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Soak beans overnight in a bowl of cold water.
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2.
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4
Drain the beans.
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5
Put the beans into a large pot and cover with fresh water.
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Bring to a boil then lower heat and simmer until tender, approximately 1 to 2 hours.
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Drain and reserve the liquid.
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3.
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Preheat oven to 325 F. 4.
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Stir the drained beans, bacon, onion and garlic in a 2 quart bean pot or casserole dish.
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5.
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In a small saucepan, combine salt, pepper, mustard, tomato, tomato paste, Worcestershire sauce, molasses and brown sugar.
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Bring the mixture to a boil then pour it over the beans.
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Pour in just enough of the reserved bean water to cover the beans.
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Cover the dish with a lid or aluminium foil.
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6.
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Bake for 2 to 3 hours, until beans are tender.
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Remove the lid halfway through cooking, adding more liquid if necessary to prevent the beans from becoming too dry.
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7.
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Serve with cornbread or Boston brown bread.
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Variations: 1.
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To make this recipe vegetarian, omit the bacon and add one or two slices of vegetarian ham.
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2.
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To make it vegan, go one step further and eliminate the Worcestershire sauce as well.
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3.
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I dont like my beans too sweet, so you can dial down the brown sugar as you like.
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4.
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You can pile all the ingredients into a slow cooker instead of a pot in step 4.
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Then make the sauce in step 5, add it and cook on low for 8 hours.
