Serves 8 to 10

• 
  

  1 pound dried navy beans, rinsed



• 
  

  1 large yellow onion, chopped (about 1 cup)



• 
  

  4 slices bacon, diced



• 
  

  2 tablespoons sugar



• 
  

  1 tablespoon dry mustard



• 
  

  1/4 teaspoon cayenne pepper



• 
  

  2/3 cup molasses



• 
  

  2 tablespoons cider vinegar



• 
  

  1 1/2 cups tomato juice



• 
  

  Salt to taste

1. 
   

   Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature.



2. 
   

   Drain, place in an 8-quart saucepot, add fresh water to cover, and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.



3. 
   

   Drain, reserving 1 cup of the cooking liquid.



4. 
   

   Preheat the oven to 250 degrees.



5. 
   

   Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.



6. 
   

   Bake, uncovered, until very tender, approximately 4 hours. Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out. Season with salt and let cool 5 to 10 minutes before serving.