New England Baked Beans

• 1 lb. dried navy beans (about 2-1/4 cups)
• 6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 2 Tbsp. GREY POUPON Dijon Mustard
• 3 cups water
• 1 tsp. salt
• 1/2 tsp. pepper

1. Place beans in large bowl.
2. Add enough water to completely cover beans.
3. Let stand overnight.
4. Heat oven to 325 degrees F. Cook bacon in large skillet until crisp.
5. Remove bacon from skillet with slotted spoon, reserving drippings in skillet.
6. Drain bacon on paper towels.
7. Add onions to reserved drippings; cook and stir 6 min.
8. or until crisp-tender.
9. Remove from heat; stir in sugar, molasses and mustard.
10. Drain beans; place in 3-qt.
11. casserole.
12. Stir in onion mixture, water, salt and pepper; cover with lid.
13. Bake 6 to 7 hours or until beans are tender.
14. (Check beans after 5 hours.
15. If they start to dry out, moisten with additional water.)
16. Stir in bacon.

dried navy beans, bacon, onion, brown sugar, molasses, poupon, water, salt, pepper

Taken from www.kraftrecipes.com/recipes/new-england-baked-beans-133252.aspx (may not work)