Here's one to check out.

Here is a link that might be useful: Boston Baked Beans

thank you for awnsering so fast

Sharon this one has no dried mustard, but they are awesome! I bring them to pot-lucks often and always get raves!

Julie's Baked Beans

1 lb ground beef, browned & drained
1/2 lb bacon, cooked crisp & crumbled
1T worcestershire sauce
1/2 c catsup
1/2 c light molasses
1/2 c brown sugar
2 onions, chopped
1 3lb 7oz can B& M or Bush's Baked Beans

Place all ingredients in casserole and bake 1 hour at 325F

OR
Plae all ingredients in crockpot and cook 5-6 hours on low.

Linda

from: www.hillbillyhousewife.com

Boston Baked Beans

*

2 pounds white beans (northern or navy beans)
* 2 teaspoons salt
* 2 teaspoons dry mustard
* 1/2 cup molasses
* 1/2 cup brown sugar
* 1 onion, peeled and chopped
* 4 to 6 oz of raw bacon, chopped

Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. The point of this is to reconstitute them some, making them easier to cook.

After the initial preparation boil your beans on the back of the stove for about half an hour. They won't be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious. My kids love this stuff. The cooked beans may be frozen in two cup portions to substitute for canned baked beans or canned pork'n'beans in any recipe. They make a good main dish, or a side dish for a large crowd. This recipe serves about 16. I make such a large amount so I can have plenty of leftovers to freeze.

Another way to cook this, good in the summertime, is to use a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you've mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn't get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans. Serve with Corn Casserole, Mixed Greens and Oatmeal Muffins or Whole Wheat Bread.

I'm from the Boston area and have made these beans this
way for years:
1 pkg. dried pea or navy beans (soak in cold water with
a little pinch of baking soda over night(the baking soda
releases the gas prior to cooking). In the morning
rinse the beans and put in a cook pot over the stove and
partially cook them until they not quite soft. In another
pan cook some fat back that has been chopped and cook just
until it starts to turn browned. Put a small portion of
the beans in the crock pot, top with 1/2 the fat back
bits, and 1/2 an onion. Layer the second the same way.
Top with final layer of beans. Mix 1/2 cup of molasses
with 1/2 cup ketchup, 1 cup brown sugar. Pour over the
beans and then put cold water to cover everything. They
should be started on the high cycle until they start to
boil and then lower to slow cycle and cook 6-8 hours.
Enjoy!

i haven't yet gotten around to trying renee's recipe but it looks good to me and may very well be the sort of thing you are looking for.

Posted by ReneeKY (My Page) on Wed, Sep 25, 02 at 23:22
From the page of the same link as the apricot mousse, here is a baked bean recipe. NEVER FAIL BOSTON BAKED BEANS 1 pound navy beans (pea) 2 medium yellow onions, peeled 1/4 pound salt pork Salt and pepper to taste 1 cup light or dark brown sugar 1 teaspoon dry mustard (optional) 1/3 cup molasses Place beans in a pan with enough water to cover by 3 inches and soak overnight. Pour water off beans. Add fresh water to cover by an inch and diced salt pork and bring to a boil. Cook at a simmer for 15 minutes. Season with salt and pepper. Combine brown sugar, mustard and molasses and stir into beans. Transfer beans to a bean pot or oven-proof casserole. Add onions and cover. Cook in a preheated 300 degree oven for six hours, adding more water if necessary to keep beans moist. Uncover last hour to crisp top. MICHELLE BAPTISTE West Wareham

and annie posted this one when i was looking for ideas and i've made it many times--very tasty!

Annie 1992--San, mine are quick and easy, and thick and sweet, and there are never any left over, if that's what you are looking for. Use the vegetarian beans and there is no meat, so your vegetarian friend could have them. The measurements are approximate:
5 or 6 cans of Bush's vegetarian beans, or as much as will fit in your crockpot or baking pan.
1/4 cup ketchup
1 cup dark brown sugar
1/4 cup molasses
1 tbls plain old yellow mustard
Mix all the ingredients together and cook on low in your crockpot 8-10 hours or overnight. They can be done in the oven also, 2-3 hours at 350, or until thick. As these cool a little they become dark and "sticky", with a molasses flavor. I have omitted the molasses for people who don't like that flavor, but I like the added iron.