1 pound great northern beans, soaked in water overnight and drained, 3 tablespoon bacon drippings, 2 cups white onions roughly chopped, 2 bay leaves, 4 garlic cloves, sliced, 5 tablespoons beef bouillon powder, 6 cups water
Get out the dutch oven, add the bacon drippings, add the onions and saute until they are translucent. Add the garlic and the beans, bring to a boil, reduce the heat to a simmer, add the bay leaves the bouillon powder and water. Put in a 350-degree oven and bake covered for 4 hours. Check the liquid in about 2 hours if needed add more water. Remove the lid and bake for another hour. The beans should be fork tender and the sauce around them should be thick.
In the last hour, we are gonna make up the meat we are adding to the beans. 1 pound lean ground beef, 2 celery stalks, chopped, 1/4 cup red onions chopped, 1/4 cup green bell pepper, 1/2 cup molasses, 1/4 cup ketchup, and 1/4 cup yellow mustard. Get out your skillet add the ground beef cook well done, drain. Add the celery, onions, and bell pepper, saute until the onions are clear. Add the mustard and molasses, mix well. Add the ground beef to the pot of beans and mix together, taste, add salt and pepper as needed.