Baked Beans

1 lb. dried northern beans

2 cans Campbell tomato soup

1 cup dark brown sugar

¾ cup Karo (blue label) syrup

1 medium onion

¼ cup catsup

½ lb. bacon

1 tsp. wet mustard (table variety)

3 cups hot water (only if necessary – depending on how much bean liquid you start with.

Soak beans several hours; drain and sort; add water to cover with slight amount of salt and cook beans until tender.* Dice bacon and fry until crisp, remove to dish and set aside. Drain grease and discard. Add to beans the following: soup, sugar, syrup, onion, catsup and mustard. Do not add water unless necessary, then add as much as necessary and avoid a soupy mixture. Beans will absorb some liquid, more water can be added during the baking process. Pour bean mixture into 9 X 13" baking pan, sprinkle bacon bits on top. Bake uncovered in slow oven, 325-degrees, for 1 hour, longer if necessary, stirring once or twice, until beans are soft and mixture is as thickened as desired.
*Don't overcook beans at this point, they will get soft during baking process.