Ingredients

• 2 pounds Navy beans, dried
• 0.5 pound Bacon
• 1 whole Onion, small , minced
• 1 can (standard size, e.g., 10.75 oz) Tomato soup, condensed
• 1 can Water ((use soup can to measure))
• 1 cup Light brown sugar, packed
• 0.25 cup Molasses
• 1 teaspoon Dry mustard
• 2 tablespoons Vinegar (Cider or White)

Instructions

1. **Soak Beans:** Rinse dried navy beans and pick over. Place in a large pot and cover with plenty of water. Let soak overnight.
2. **Cook Beans:** Drain the soaked beans. Return them to the pot and cover with fresh water. Bring to a boil, then reduce heat and simmer until tender (cooking time varies, approx. 1-1.5 hours). Drain the cooked beans.
3. **Prepare Sauce & Bacon:** While beans are cooking or after they are done, cook the bacon in a separate skillet until crisp. Remove bacon and set aside, leaving the drippings in the skillet.
4. Add the minced onion to the bacon drippings in the skillet and cook over medium heat until softened.
5. Stir in the condensed tomato soup, water (measured using the soup can), light brown sugar, molasses, dry mustard, and vinegar. Bring the sauce to a simmer and cook for 5 minutes, stirring.
6. **Combine & Stand:** Add the cooked, drained navy beans to the sauce mixture in the skillet (or transfer everything to a large bowl or the baking pot if the skillet isn't large enough). Stir gently to combine.
7. Cover the mixture and let it stand overnight in the refrigerator for flavors to meld.
8. **Bake Beans:** Preheat oven to 300°F (150°C). Transfer the bean mixture to a large oven-safe pot or Dutch oven.
9. Bake, covered, for 3 hours, stirring once or twice during the baking time.
10. Crumble the reserved cooked bacon.
11. After 3 hours, sprinkle the crumbled bacon over the top of the beans.
12. Continue baking, uncovered, for another 30 minutes.
13. Serve hot.