Boston Baked Beans

2 lbs. white beans (Northern or Navy beans)
2 tsp salt
2 tsp dry mustard
1/2 cup molasses
1/2 cup brown sugar
1 onion, peeled and chopped
4-6 oz. of raw bacon, chopped

Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. Then, boil the beans for about half an hour. Drain off the cooking water. In a very large casserole, combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole. Bake the beans at 300* for about 5-7 hours. They will be tender, fragrant and delicious. Freeze the leftovers.

You can also cook this in a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on, and cook on high for about 3-4 hours, or on low for 6-8 hours. Put a folded dish towel on top of the lid if your crock pot doesn't get quite hot enough to cook beans normally.

Serve with corn, green salad, and muffins or bread.