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Soak beans overnight in cold water. Simmer the
beans in the same
water until tender, approximately 1 to 2 hours.
Drain and reserve
the liquid.
Preheat oven to 325F. Arrange the beans in a 2
quart bean pot or
casserole dish by placing a portion of the beans
in the bottom of
dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper,
dry mustard, ketchup,
Worcestershire sauce and brown sugar. Bring the
mixture to a boil and
pour over beans. Pour in just enough of the reserved
bean water to
cover the beans. Cover the dish with a lid or aluminum
foil.
Bake for 3 to 4 hours in the preheated oven, until
beans are tender.
Remove the lid about halfway through cooking, and
add more liquid if
necessary to prevent the beans from getting too
dry.
