2 c Navy Beans2 tbsp Kombu Flakes
1/2 lb Bacon
1 Onion, finely diced
3 tbsp Molasses
2 tsp Salt
1/4 tsp Ground Black Pepper
1/4 tsp Dry Mustard
1/2 c Ketchup
1 tbsp Worcestershire Sauce
1/4 c Brown Sugar
Soak beans overnight in cold water. Simmer beans with kombu flakes in the same water until tender, approximately 1-2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees. Arrange beans in a 2 quart bean pot or casserole dish by placing a portion of them in the bottom of the dish and layering them with bacon and onion.
In a sauce pan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring mixture to a boil and pour over the beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake 3-4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking and add more liquid if necessary to prevent beans from getting dry.
