I’ve been making these for years - based on a recipe from “The New Basic Cookbook”.  This makes about 10 good size servings, so you can make it and freeze a portion for later. These smell so good simmering in the oven. You’ll never buy canned again! 

1 lb. dried navy or Great Northern beans
8 oz. slab bacon, cut into 1/4″ cubes
1 C chopped onions
2 cloves garlic, chopped
1 1/2 C packed brown sugar
2 C ketchup
6 T maple syrup
6 T dark molasses
1/2 C Worcestershire sauce
1/2 t salt
1/4 t freshly ground pepper

• Rinse and pick through the beans. Soak them overnight in a large pot of water.
• Rinse the soaked beans well under cold water, and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
• Preheat the oven to 300 F. Place a 2 quart flameproof casserole or dutch oven over medium heat and sauté the bacon until it is slightly crisp and fat is rendered, about 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes.
• Add the brown sugar and stir over medium heat until it has dissolved, about 5 minutes. Then stir in the ketchup, syrup, molasses, Worcestershire sauce, salt and pepper. Add the drained beans and mix well.
• Cover the casserole and transfer it to the oven. Bake, stirring occasionally, (making sure you scrape the bottom of the casserole), for 2 1/2 hours.
• Add 3/4 cup of the reserved bean liquid, recover, and bake 30 minutes. then remove the cover and bake until the sauce is thick and syrupy, another 10 to 15 minutes, stirring once.

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