Picnic Baked Beans - cooking recipe

Ingredients

3 c. dry navy beans (about 1 1/2 lb.)
4 qt. cold water, divided
1 medium onion, chopped
1 c. ketchup
1 c. packed brown sugar
2 Tbsp. molasses
1 Tbsp. salt
2 tsp. dry mustard
1/4 lb. bacon, cooked and crumbled

Preparation

Rinse beans.
Place in a Dutch oven with 2 quarts of 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.
Bring to a boil.
Reduce heat.
Simmer for 1 hour or until beans are tender.
Drain, reserving cooking liquid.