1 lb small white or navy beans
Water for soaking
6 cups water
1 large onion, dicd
1 can pineapple chunks
1 Tbs horseradish
1 c catsup
1/2 lb lean bacon, cut into pieces
3/4 c brown sugar
1/4 tsp garlic salt
1 1/2 Tbs prepared mustard
1 1/2 Tbs worcestershire sauce
Sort and rinse beans. Soak in tepid water for 6-8 hours. Drain. Discard soaking water. Combine soaked beans and 6 cups water. Bring to a boil; reduce heat. Cover and simmer 1 1/2 hours or until barely tender. Check frequently. Drain beans, saving cooking water.
In 2 1/2 quart bean pot or casserole combine drained beans with remaining ingredients. Cover and bake 4-6 hours or until beans are tender. Stirring and checking frequently. Stir in more cooking liquid as needed to keep beans just covered while cooking.
Note: Two 28 oz cans of pork and beans may be used in place of cooked beans. Bake 3-4 hours.
