Grandma's Baked Beans

I have not made these in years...not sure why. It's a really tasty recipe, and it warms up your house, leaving a delicious cooking fragrance to linger. We won't talk about what happens *after* you eat the beans... ;-)

Grandma's Baked Beans

2 lbs. dry navy beans, soaked in cold water overnight
1 sweet onion, chopped
3 cloves garlic, pressed
1 c. molasses
1/2 c. brown sugar
2 T. soy sauce
2 t. Worcestershire sauce
1/4 t. dry mustard
8 oz. uncooked bacon, chopped
4 T. butter (no substitutes)

1. You've already soaked the dry beans in cold water overnight. Now, drain beans and place in large oven-proof stockpot (grandma would have used a big cast iron pot). Add enough water to cover the beans by 1/2 inch (maintain this throughout cooking).
2. Over low heat, simmer beans about 30 minutes.
3. Heat oven to 300˚.
4. Stir all other ingredients—except butter—into beans, put lid on pot, and bake for about 3 hours, stirring to check the consistency once in a while. Add water, if needed—you don't want them to dry out.
5. Remove lid, stir well, add butter on top, and bake an additional 1 to 1 1/2 hours, until a nicely browned surface forms.

NOTE: upon serving, be sure to warn people they're HOT—they just came out of a 300˚ oven!