Place the beans in a 2 quart saucepan and cover with cool water. Soak overnight.

Drain the beans cover with fresh salted water and cook over medium heat until just barely tender.

Preheat the oven to 300°F.

Stir the sugar and bacon into the beans and place, along with the cooking water, in an ovenproof earthenware crock or bean pot. Top with the butter and bake uncovered in a preheated 300°F oven for 3 hours. Is the top layer of beans and begins to burn or becomes too dry, cover the pot with aluminum foil.