1 package Hurst’s Navy HamBeens® (Can also substitute Great Northern HamBeens)
1 large onion, sliced
1 lb. salt pork or bacon, sliced
1 cup molasses
1/2 cup brown sugar
1/2 cup ketchup
1/2 tablespoon dry mustard
Salt and pepper to taste
Pour dry beans into a strainer. Rinse thoroughly and check for any stones or debris.
In a large bowl, soak beans in water for at least 4 hours, up to overnight. Discard any excess water after soaking.
Add beans and 10 cups of water to large pot over medium-high heat. Bring to a rolling boil. Reduce the heat to low and simmer for 60 minutes. Check beans for doneness.
When tender, reserve 2 cups of cooking liquid and discard the rest. Mix bean liquid with Hurst’s seasoning packet, molasses, ketchup, brown sugar, dry mustard, salt & pepper.
In a large casserole dish, alternate multiple layers of the onion, bacon, and beans. Pour sauce mixture over the top. Cover with foil and bake in a 350˚ oven for 4 hours. If beans appear dry, stir to mix (add water if needed). Enjoy!
Works great in a crock pot too! Just add all ingredients except molasses, ketchup, and sugar, cook on high for 6 hours, then stir in remaining ingredients. Keep hot until ready to serve.