Picnic Baked Beans

• 3 cups dried navy beans
• 4 quarts cold water, divided
• 1 medium onion, chopped
• 1 cup ketchup
• 1 cup packed brown sugar
• 2 tablespoons molasses
• 1 tablespoon salt
• 2 teaspoons ground mustard
• 1/4 pound bacon, cooked and crumbled

1. Place beans in a Dutch oven with 2 qts. water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and let stand for 1 hour.
2. Drain and rinse. Return beans to Dutch oven; add remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid.
3. Transfer beans to an ungreased 3-qt. baking dish, add the remaining ingredients and 1-1/2 cups of reserved liquid; stir to combine.
4. Cover and bake at 300u0b0 for 2 to 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved liquid as needed.

dried navy beans, cold water, onion, ketchup, brown sugar, molasses, salt, ground mustard, bacon

Taken from www.tasteofhome.com/recipes/picnic-baked-beans/ (may not work)