Carolyn's New England Baked Beans

This recipe is my combination of several recipes. The measurements are an estimation, as I don't measure and the beans always come out differently, so think of this as more of a "guide." The key to good baked beans is slow cooking and an old fashioned bean pot.

1 lb dry, small white navy beans soaked overnight
1 chopped onion
2 tsp. butter
1 clove minced garlic
4 strips uncooked bacon
2 tblsp. brown sugar
2 tsp. Worcestershire sauce
4 tblsp. molasses
1/2 cup ketsup
1 tblsp. dry or prepared mustard
1 tsp. curry powder
1 tsp. salt
1/4 cup maple syrup

Boil soaked beans with onion on low rolling boil for 1 hour. When beans are soft, strain most of the excess water. You want to keep some so that the beans don't dry out while they bake and it's smart to keep a reserve to add to the pot if the beans do start to dry out. Next add all the other ingredients into the bean pot. Bake at 275 degrees for 5-7hrs. Check occasionally and stir. If drying, add reserve broth. If they are cooking too slowly, raise the temperature as the time to serve gets closer. Enjoy!