1 lb Dry Navy Beans
6 c Water
2 ts Salt
1/2 c Catsup
1/2 c Chili Sauce
1/4 c Brown Sugar; packed firmly
6 sl Bacon
2 tb Molasses
2/3 c Onion; chopped
1/4 ts Dry Mustard
1/4 ts Ginger
1 1/2 c Bean Liquid

Combine beans, water and salt in a large pan. Cover an simmer till almost tender, about 1 1/2 hours. Drain beans but save the liquid to use later. Combine chili sauce, brown sugar, molasses, onion, mustard and ginger and stir in bean liquid. Mix with cooked beans. Pour into casserole or heavy skillet. Top with slices of bacon. Bake in a low oven 300?, 1 1/2 to 2 hrs. If beans become dry during baking, stir in a little more bean liquid or water.

Serves 6 - 8