katawa two: PICNIC BAKED BEANS

Ingredients

3 cups navy beans
12 oz Plumrose® bacon
2 yellow onions, finely diced
1/4 cup Karo® Dark corn syrup
2 tsp salt
1/4 tsp ground black pepper
1/4 tsp French's® Yellow mustard
2/3 cup Heinz® ketchup
2 Tbls Lea and Perrin® Worcestershire sauce
1/3 cup Domino® brown sugar

Preparation Instructions
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 1/2 hours. Drain and reserve the liquid. Preheat oven to 325 degrees F. Next place the cooked beans in a 4 quart dish by placing a portion of the beans in the bottom of dish, and then layer them with bacon and chopped onion. Combine Karo syrup, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar in a saucepan. Bring the mixture to a boil and then pour over beans. Next pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 1/2 hours in the preheated oven, until beans are tender. Remove the cover after 2 hours of cooking, and add more of the reserved liquid if beans are becoming to dry while baking in the oven. Return beans to oven to complete baking. Serve warm or cold, delicious either way.