How this recipe came to be...

Like many great recipes this one wandered into The Inn on the lips of a patron whose minutes were numbered. We aren't sure whether he was actually done in by the beans or by his activities in the Gelded Gargoyle Room. It is recommended that the chef be fully armored to make this recipe. Pick two pounds of Great Northern beans and dry them. Place in a large pot and cover deeply with enriched, fortified tap water and cook until well done. Add 3 pounds of bacon scraps and ends (ask the meat dept attendant (a.k.a butcher) at the store for this), 4 large onions, chopped, and a smidgen of grated carrot. Continue to cook until dry. Mix up in a large bowl the following secret ingredients:

Ingredients

1 cup brown sugar
1/2 bottle Br'er Rabbit Black Strap Molasses
32 oz catsup
1 large bottle Worcestershire sauce, (yup, the whole thing)
1 tbs of Boetje's Dutch mustard (or any other brown strong mustard for those extremely unlucky persona who do not have Boetje's available to them)

1 bottle of Colson's liquid smoke (yup, the whole thing again)

What to do...

After mixing these together in a bowl mix the "secret ingredients" into the beans and put it all into a roaster pan for final cooking. Bake for one hour at about 325. Check to see if they are done and continue baking if they aren't. These beans are even better on the second day (no, not the second day of baking). Some folks like putting a few extra bacon strips across the top for the final baking, and others say that the lethality increases with the Boetje's.