Soak beans, drain and rinse.

Cook the beans in a pressure cooker for 17 minutes or simmer the beans in a large pot until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325 degrees F.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and then back down to simmer for 5 minutes. Add onions and simmer again for another few minutes.

Place drained beans into a casserole dish and pour sauce over beans. Combine.

Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid.

Bake for 2 hours or more in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Enjoy!