1 pound dried navy beans
1 salt pork
2 bay leaves
1 cup ketchup
1/2cup molasses
2 tablespoons dark brown sugar
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
6 ounces sliced bacon

Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degree F oven for 45 minutes to 1 hour to cook the bacon.