Boston Baked Beans

1 lb. dry Great Northern beans, Navy beans, yellow eye, or other
1 large onion
1/2 tsp salt
1 cup molasses
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 cup firmly packed brown sugar
1/4 lb bacon

Place beans in large kettle. Cover with water, sprinkle with 1 tablespoon baking soda. Bring to boil. Cook covered for 45 minutes or until beans are just tender. Drain, reserving liquid.

Combine salt, molasses, mustard, Worcestershire sauce and brown sugar.

Place 1/3 of beans in Crock Pot with small amount of reserved liquid. Cover with 1/3 of molasses mixture. Place 3 slices of bacon on top. Pace onion on top of this layer. Repeat layers, add part of reserved liquid with each layer. Cover beans with liquid.

Cook on low for 9 to 11 hours or until beans are tender.