Sweet & Spicy Baked Beans
Cooking Light - serves 10

I adore beans. They are high protein, low fat, an excellent source of fiber, and eating 1-1/2 cups daily will lower your cholesterol.
These are just like "pork & beans" from a can only slightly less sweet (of course I left out the jalapeño).
These require 4 hours of unattended oven time. All that is required from you is about 15 minutes of sauteeing and occasional stirring. Remember, whenever you make beans you need to soak them overnight before you begin.

1 pound dried navy beans (or great northern)
4 slices bacon, cut into 1/2-inch pieces
1 cup diced onion
1 tablespoon tomato paste
1/3 cup light molasses
1/4 cup packed brown sugar
 1 minced jalapeño, (optional)
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 cups water
1-1/2 teaspoons salt
Sort and wash the beans; place in a large container. Cover with water to 2 inches above beans; let stand 8 hours or overnight.
1
2 Preheat oven to 350°.
3
Cook bacon in a large dutch oven over medium heat until almost crisp. Add onion to pan. DO NOT ADD SALT. Cook 5 minutes or until onion begins to brown, stirring often.

4
Add tomato paste; cook 1 minute, stirring often. Add molasses, sugar, jalapeño (if using), mustard and red pepper; stir to combine. Stir in beans and 5 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat. Cover and bake at 350° for 3 hours. Stir and add a little water if needed. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.