Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  dry navy beans
  1              large  yellow onions -- or 2 medium
     1/2           cup  brown sugar
  1                cup  cane syrup or molasses
  2        tablespoons  dry mustard
  1         tablespoon  salt

Preparation:

Rinse and sort beans. Place in a 5 quart saucepan, covering with 2' of wa ter. Bring to hard boil, uncovered and boil for 3 minutes. Remove from he at and stir. Cover and let stand for one hour. Pur off water, add fresh water to colver by 1". Bring to a boil, reduce t o simmer, and cook until beans are just tender, probably 1 hour at most. Reserving the cooking water, remove beans to a casserole with a lid, glaz ed pottery or glass. Put the onions into the beans. In a 1 quart measurin g cup combine the remaining ingreidents. Add enough reserved water to equ al 3 cups. Pour over beans. Cover and place in 275-300 F. oven for 5-8 ho urs. Check occasionally, adding liquid as needed. 1 hour before serving, remove lid and continue to bak

Nutritional Information:

30 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 536mg Sodium