Amount
Ingredient
Preparation



1
pound
navy beans

dried



2
teaspoons
butter, unsalted





1
clove
garlic

crushed



1
cup
onion

finely chopped



3
strips
bacon

cooked and crumbled



3
strips
bacon

uncooked



2
teaspoons
worcestershire sauce





2
tablespoons
brown sugar, dark





4
tablespoons
molasses





5
tablespoons
chili sauce





1
tablespoon
dry mustard

english



1
teaspoon
curry powder





1 1/2
teaspoons
salt





1/2
cup
dark rum





1 1/2
cups
tomato juice

or more as needed

 Place beans in large pot of boiling water over high heat.

Return to boiling.

Turn off heat; let stand 1 hour.

Preheat oven to very slow (275F).

Grease 1 3/4 quart bean pot or casserole with the butter.

Rub with garlic.

Drain beans.

Place in large mixing bowl.  Add onion, crumbled bacon, brown sugar, Worcestershire, molasses, chili sauce, 
dry mustard, curry powder, salt and rum.

Mix well.  Stir in 1/4 cup of the tomato juice.  Transfer to prepared bean pot.

Place uncooked bacon strips on top.  Bake, covered in a 275F oven for 7 hours or until beans are tender, 
gently stirring in additional tomato juice as liquid is absorbed 
by beans.