1 pound dried navy beans (about 2 cups)
Vegetable cooking spray
2 cups chopped onion
1 cup chopped green bell pepper
4 cups water
1/2 cup molasses
1/3 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons prepared mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
5 bacon slices, cut crosswise into thin strips
Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot. Add onion and bell pepper, and saute for 7 minutes or until tender. Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients. Cover and bake at 325 for 2 1/2 hours. Uncover and bake for an additional 1 1/2 hours or until the sauce thickens, stirring occasionally.
Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain in a colander.