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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

Rinse beans; place 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. Drain and rinse. Return beans to Dutch oven with

Printed from tasteofhome.com Sep 8, 2008

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Picnic Baked Beans cont.

remaining water; bring to a boil. Reduce heat; simmer for 1 hour or
until beans are tender. Drain, reserving cooking liquid. In the Dutch
oven or 3-qt. baking dish, combine beans, 1 cup cooking liquid,
onion, ketchup, brown sugar, molasses, salt, mustard and bacon; mix
well. Cover and bake at 300° 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.

Yield: 16 servings.