​Ingredients

•     1 lb of dry Navy Beans, soak overnight
•     1 lb of Ground Beef, 80/20, cooked and drained
•     ½ lb of Bacon, diced, lightly cooked
•     1 cup Onion, diced
•     1 cup Bell Peppers, diced (optional)
•     2 cup Beef Broth
•     1 ½ cups Brown Sugar
•     1 15oz can Tomato Sauce
•     ½ cup Grandmas Molasses
•     2 Tablespoon Worcestershire Sauce
•     1 Tablespoon Texas Pete Hot Sauce
•     1 teaspoon Garlic Powder
•     1 teaspoon Liquid Smoke
•     ¼ cup Yellow Mustard
•     ¼ cup Ketchup
•     ½ teaspoon Salt
•     ½ teaspoon Black Pepper

 Baking 

Sort beans an soak 8 hours, overnight. Crisp bacon and sauté onion in rendered fat. Place beans, onions and other ingredients and bake covered at 300°F for 3 hours. Add salt & pepper to taste and bake one hour uncovered at 250°F.

Pressure cooker

Prepare ingredients as above. Place ingredients in pressure cooker and raise heat to 15psi. Hold pressure 30 to 40 minutes, use natural pressure release 20 minutes. Add salt & pepper to taste.

Variations

Some recipe variations call for mustard seed & ground mustard, tomato paste in place of ketchup or tomato sauce, or did not use ground beef.  Also mentions of vinegar, smoked paprika and Cayenne pepper.