Boston Baked Beans

4 lbs. white beans (northern or navy beans)

4 t. salt

4 t. dry mustard

1 C. molasses

1 C. brown sugar

1 onion, peeled and chopped

8 to 12 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.

After the initial preparation boil your beans on the back of the stove for about half an hour. They won't be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (8 quart) 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, or tin foil. Bake the beans at 300�F. for about 5 to 7 hours.

Another way to cook this, is to use 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 2 crock pots instead. Put the lid on the Crock Pot after you've mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours.

Serves 32.