Michigan Baked Beans
|Dried navy beans||1 Pound|
|Water||6 Cup (96 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Onion||1 Large, minced|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Canned tomatoes||19 Ounce (1 Can / 2 1/3 Cups)|
Cover beans with water, bring to boil, and boil for 2 minutes.
Cover pan and let stand for 1 hour.
Simmer until almost tender, about 1 1/2 hours.
Drain and reserve liquid.
Add remaining ingredients except bacon; pour into shallow baking pan.
Top with bacon slices, cut into halves.
Bake in preheated slow oven (300°F.) for 2 hours, adding more bean liquid if necessary.