Baked Beans 1/2 lb Bacon diced
1 Yellow onion diced small
1 ga Water
1/2 c Molasses
1/2 c Brown sugar
2 c Ketchup
2 tb Yellow mustard
1 1/4 lb Navy beans (soaked in water to cover overnight)
Salt and freshly cracked black pepper to taste
In a large pot,
saute the bacon over medium heat until browned, about 5 minutes.
Add the diced onions and cook until browned, about 5 minutes. Add
the water,sugar, molasses, ketchup, mustard and bring to a boil.
Add the beans and bring back up to a boil, then reduce to a slow
simmer and cook 4-5 hours until the beans are soft, adding water from
time to time if necessary and stirring often to prevent burning.
Season with salt and pepper to taste. These beans will keep covered
and refrigerated about one week.
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