Ingredients
3 cups dried navy beans4 quarts cold water, divided1 medium onion, chopped1 cup ketchup1 cup packed brown sugar2 tablespoons molasses1 tablespoon salt2 teaspoons ground mustard1/4 pound bacon, cooked and crumbled
Preparation
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.
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.
Transfer beans to an ungreased 3-qt. baking dish, add the remaining ingredients and 1-1/2 cups of reserved liquid; stir to combine.
Cover and bake at 300° 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.
