• 2 cups dried navy beans
• 1/3 cup Welch's Grape Jam
• 4 strips bacon, diced
• 1/2 cup ketchup
• 1 large onion, finely chopped
• 1/2 tsp. dry mustard
• 1 clove garlic, chopped

In a sauce pan, cover beans with water and bring to a boil. Remove from heat and let stand 1 hour. Drain and cover with fresh water. Bring to a boil and simmer until beans are tender, adding water from time to time to keep up level of liquid. Drain beans and reserve liquid. Combine beans with remaining ingredients and pour into a 2 quart bean pot. Add enough bean liquid to cover. Cover and bake at 300 degrees for 2 hours. Remove cover, add enough remaining liquid to cover beans. Continue baking for 1 1/2 hours. Serves: 6 to 8.