Where's the recipe?! Those look amazing!!!
Tweaked from the Ball Blue Book of Preserving. Makes about 6 pints.
1 quart of dry white beans (navy or great northern), about 2 lbs
1/2 lb of bacon or salt pork, cut into pieces
3 large onions, sliced
1 cup brown sugar
2 tsp salt
2 tsp dry mustard (I used 1 tblsp prepared mustard because I had no dry on hand)
1/3 c molasses
Soak beans for 12-18 hours in 3 quarts of water. Drain.
Cover beans with 3 quarts of water and bring to boil. Cover and simmer until skins start to crack. Drain, saving the liquid.
Pour beans into crock for baking.
Add remaining ingredients.
Add 5 cups of the saved liquid from boiling.
Stir until mixed well.
Cover and bake at 350 degs for 3.5 hours.
After baking, beans should be soupy.
For canning: Process at 10 psi, pints for 1 hour 20 mins, quarts for 1 hour 35 mins.
If you want to eat these straight from the oven (they are delicious), check them after the initial baking time and decide for yourself if they are tender enough. If not, put them back in the oven for 30-60 minutes.