1 lb pkg dry navy beans, rinsed and soaked overnight
1/2 tbsp baking soda
4 slices bacon, finely chopped
1 medium yellow onion, chopped fine
1/4 cup molasses
1/4 cup packed dark-brown sugar
2 cups boiling water
2 tsp dry mustard
1 tsp apple-cider vinegar
1/2 tsp salt
1/2 tsp pepper
Drain beans and place in a large saucepan; cover with water by 2-inches and stir in the baking soda. Bring to a boil and boil over medium-high heat for 15 minutes. Skim off any foam that builds up.
Fry bacon in a skillet for 4 to 5 minutes, stirring occasionally; add onion and cook for 5 minutes, stirring constantly.
Drain the beans and transfer to a crockpot or slow cooker. Add the bacon/onion mixture over the beans. Stir in the molasses, brown sugar, water, and 1 teaspoon of the mustard.
Place lid on cooker and cook on high for 5 hours or on low for 6 to 7 hours.
Stir in the rest of the mustard and the other ingredients; ready to serve.
Serves 8 to 10.