1 pound dry navy beans
6 cups water
1/4 teaspoon baking soda
1 bay leaf
1/2 pound bacon, diced
1 yellow onion, diced
1/3 cup molasses
1/4 cup brown sugar, packed
2 teaspoons dry mustard powder
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1.Soak navy beans overnight in enough water to cover them by an inch or two. Drain beans and transfer to a large Dutch oven or heavy saucepan. Add 6 cups water, baking soda and bay leaf.
2.Preheat oven to 300F.
3.Bring pot to a boil, reduce to a simmer and simmer for 10 minutes. Drain, reserving the cooking liquid.
4.Place beans back into the Dutch oven and stir in bacon, onion, molasses, brown sugar, dry mustard, salt and pepper. Add enough of the reserved liquid to cover and stir well.
5.Cover Dutch oven and bake in the preheated oven for 1 hour. Check liquid, and add enough additional reserved liquid to keep the beans covered. Cover and bake an additional hour, or until beans are tender and the majority of the liquid has been absorbed.
6.Uncover the beans, and increase heat to 350F. Bake for an additional 30 minutes, or until brown and crusty on top.