4 cups (1 litre) dried navy beans
Water for soaking
7 cups (1.75 litres) cold water approximately (for cooking) 3 onions, chopped
1/2 lb. (250 g) meaty salt pork rind removed, cubed
3 plum tomatoes diced
5 slices bacon cut crosswise into small pieces
1 cup (250 ml) ketchup
1/2 cup (125 ml) molasses
1/4 cup (60 ml) brown sugar
2 tablespoons (30 ml) balsamic vinegar
1 teaspoon (5 ml) dry mustard
1 teaspoon (5 ml) salt
Pepper
Place the beans in a large bowl. Add lukewarm water to cover and soak overnight at room temperature. Add water as needed to
ensure beans remain covered. Rinse and drain.
With the rack in the middle position, preheat the oven to 120°C (250°F).
Combine all ingredients in a large (about 4.5-litre/18-cup) ovenproof Dutch oven or bean pot. Season with pepper.
Add enough cold water to cover the beans by 5 cm (2 inches). Bring to a boil.
Cover and transfer to the oven. Bake, stirring hourly, until the beans are tender, about 7 hours. Add water as needed during cooking.