Boston Baked Beans

We had some beans left over from making chili for the cook off, so Monday Aaron made this. It was really good. Aaron also used the slow cooker instead of the oven.
Boston Baked Beans
INGREDIENTS
2 cups beans (we had black, kidney and pinto)
1/2 lb bacon (we didn't have any - thus the meatless tag))
1 onion, finely diced
3 tablespoons molasses
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

DIRECTIONS
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours 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.