Picnic Baked Beans

3 cups Dry navy beans (about 1 1/2 -- lbs.)

4 quarts Cold water -- divided

1 Med. onion -- chopped

1 cup Ketchup

1 cup Brown sugar

2 tablespoons Molasses

1 tablespoon Salt

2 teaspoons Dry mustard

1/4 pound Bacon -- cooked and crumbled

Rinse beans; place in a Dutch oven with 2 quarts water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from the heat and let stand for 1 hour. Drain and rinse. Return beans to Dutch oven with remaining water; brint to a boil. Reduce heat; simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid. 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. Cover and bake at 300 degrees for 2 to 2 1/2 hours or until beans are as thick as desired. Stir occasionally and add more of the reserved cooking liquid if needed.

Serves: 16 From: "Taste of Home" Magazine Posted by: Debbie Carlson (D.CARLSON) - GEnie