1 1/2 cups dried navy beans
1/4 cup chopped onion
2 Tbs dark molasses
2 Tbs catsup
1 Tbs dried mustard
1/2 cup bean water
1/2 tsp vinegar
1 Tbs Worcestershire sauce
2 oz lean ham


Cover dried navy beans with water. Simmer slowly for 1/2 hour or until tender. Drain the beans and reserve the liquid. Add all other ingredients and mix well.
Place into a non-stick crock and bake (covered) at 250 degrees, overnight (or for 6 to 12 hours). Add reserved bean water if they become dry.