Place the beans in a large saucepan and cover with salted water by 2 to 3 inches. Soak the beans overnight.
The next day, drain and rinse the beans. Return the beans to the saucepan and cover with fresh water by about 4 inches. Bring to a boil, then lower the heat and simmer for 1 to 1 1/2 hours or until the beans are tender but not bursting open.
While the beans are cooking, mix the ketchup, molasses, brown sugar, Worcestershire sauce, mustard, chili powder together in a large bowl. Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon. Drain the bacon on paper towels, crumble it, and set aside. Add the onion and garlic to the bacon drippings and cook over medium heat, stirring constantly, for 2 minutes. The onion should still be a little crunchy.
Drain the beans, reserving 2 cups of the bean water. Pour the beans and bean water into the bowl with the sauce. Add the bacon and onion and stir to combine well. Pour into a 13x9-inch baking dish and bake for 1 hour or until bubbly. Will keep, refrigerated, for up to 1 week.
By Connie from Cotter, AR
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