Picnic Baked Beans

• 3 cups dry navy beans
• 1 gal. cold water, divided
• 1 md. onion, chopped
• 1 cup ketchup
• 1 cup brown sugar
• 2 tbsp. molasses
• 1 tbsp. salt
• 2 tsp. dry mustard
• 1/4 lb. bacon, cooked and crumbled

1. Rinse beans; place in a Dutch oven with 2 quarts water.
2. Bring to a boil; reduce heat and simmer for 3 minutes.
3. Remove from the heat and let standfor 1 hour.
4. Drain and rinse.
5. Return beans to Dutch oven with remaining water; brint to a boil.
6. Reduce heat; simmer for 1 hour or until beans are tender.
7. Drain, reserving cooking liquid.
8. In the Dutch oven or a 3-quart baking dish, combine beans, onion, ketchup, brown sugar, 1 cup cooking liquid, molasses, salt, mustard and bacon; mix well.
9. Cover and bake at 300F for 2 to 2-1/2 hours or until beans are as thick as desired.
10. Stir occasionally and add more of the reserved cooking liquid if needed.

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

Taken from www.foodgeeks.com/recipes/3321 (may not work)