Soak beans overnight in cold water. Drain and rinse with cold water. Fill pot with water until beans are just covered. Simmer the beans until tender, approximately 1 to 2 hours. Drain beans.

Preheat oven to 325 degrees F (165 degrees C).

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon, onion and garlic.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough water to cover the beans. Cover the dish with a lid or aluminum foil. (DO NOT COVER FOR 2 HOURS OF COOKING IF YOU LIKE A THICKER SAUCE).

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

SLOW COOKER DIRECTIONS.

Soak beans overnight in cold water. Drain and rinse with cold water.

Arrange the beans in a 2 quart slow cooker by placing a portion of the beans in the bottom of dish, and layering them with bacon, onion and garlic.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough water to cover the beans.

Cook on LOW for 20 hours or on HIGH for 10 hours. Check periodically to see if more water needs to be added.