A change of pace from molasses flavoured recipes, this one is taken from the large yellow Gourmet cookbook. Ours cooked a bit faster than theirs in the covered 2 hour stint. I'd uncover sooner and bake for less time. The magic happens once their get uncovered! We used the bacon option.
Ingredients
2 cups (about 14 ounces) dried navy beans, picked over and rinsed
7 ounces salt pork (rinsed if crusted with salt) or thick-sliced bacon, cut into 1/4-inch dice
1 cup of chopped onions
2 teaspoons of salt
1/2 teaspoon freshly grated black pepper
2/3 cup pure maple syrup
1 teaspoon dry mustard
4 cups water
Method
Soak beans in cold water to cover by 2 inches, refrigerated, for at least 8 hours. Drain.
Put a rack in the middle and preheat oven to 300°F.
Put beans in an ovenproof 3-quart wide shallow pot or flameproof baking dish. Add remaining ingredients and stir to combine. Bring to a boil, then cover tightly, transfer to oven and bake until beans are just tender, about 2 hours.
Uncover pot and bake until most of liquid is absorbed and top is slightly crusty, 1 to 1 1/2 hours more.
Source
p. 269-70, The Gourmet Cookbook, Edited Ruth Reichl