- 1 pound dry navy beans
- 2 quarts water
- 1 teaspoon salt
- 1 medium onion, chopped
- 6 ounces sliced bacon, broken up
- 1 cup catsup
- 1/3 cup brown sugar
- 3 tablespoons yellow mustard
- 1 tablespoon vinegar
- 1/4 teaspoon garlic powder
Soak beans in salted water overnight. Simmer 1-1/2 hours. Drain, reserving liquid. Combine remaining ingredients with 2 cups of the liquid. Add to beans; bake in uncovered 2-1/2 quart casserole at 300° to 350° Fahrenheit for 2 to 4 hours or until done.