Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried navy beans
   2      teaspoons     unsalted butter
   1      clove         garlic -- crushed
   1      cup           onion -- finely chopped
   3      strips        bacon --
                        cooked and crumbled
   3      strips        bacon -- uncooked
   2      teaspoons     Worcestershire sauce
   2      tablespoons   dark brown sugar
   4      tablespoons   molasses
   5      tablespoons   chili sauce
   1      tablespoon    dry mustard -- English
   1      teaspoon      curry powder
   1 1/2  teaspoons     salt
     1/2  cup           dark rum
   1 1/2  cups          tomato juice -- or more as
                        needed

Preparation:

Place beans in large pot of boiling water over high heat. Return to boiling. Turn off heat; let stand 1 hour. Preheat oven to 275F. Grease 1 3/4 quart bean pot or casserole with the butter. Rub with garlic. Drain beans. Place in large mixing bowl. Add onion, crumbled bacon, brown sugar, Worcestershire, molasses, chili sauce, dry mustard, curry powder, salt and rum. Mix well. Stir in 1/4 cup of the tomato juice. Transfer to prepared bean pot. Place uncooked bacon strips on top. Bake, covered in a 275F oven for 7 hours or until beans are tender, gently stirring in additional tomato juice as liquid is absorbed by beans.