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Published: Tuesday, 6/26/2007

Midwestern Baked Beans

2 cups (1 pound) dried great northern beans, debris removed, soaked overnight, and drained

6 cups water, plus boiling water as needed

1 28-ounce can tomato sauce

cup chili sauce

cup firmly packed dark brown sugar

13 cup molasses

1 large onion, finely chopped

2 teaspoons salt

1 teaspoon dry mustard

pound thick-sliced bacon

Cover the beans with cold water in a large saucepan. Bring to a boil and cook for 10 minutes; drain.

Preheat oven to 325 degrees. Combine beans and water in a large bean pot or casserole. Mix in tomato sauce, chili sauce, brown sugar, molasses, onion, salt, and mustard. Arrange the bacon slices on top of the beans.

Bake 6 hours, covered; check the pot periodically and add boiling water as needed to keep beans moist do not flood them. If the beans become too soupy, remove the lid to encourage evaporation. Serve hot.

Source: The Good Home Cookbook

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