Cowboy style baked beans

I have adapted this recipe from allrecipes.com.  It was very good as written.   I like the extra smokey flavor and zip that the Bull's Eye sauce gives.  Plus my local grocery store sells white beans in a 907g bag, which conveniently is about 4 cups.  If you need extra protein slicing in a couple of BBQ bratwursts is a nice addition.

An informal facebook poll suggested serving with corn bread and greens.  Personally, if I'm stressing everyone's GI tract with beans, adding a dark green and leafy seems awfully risky when there are more people than toilets in this house.  Buns or bannock and fresh fruit like muskmelon work well.

Ingredients

• 4 cups white (navy) beans
• 1 pound bacon
• 1 onion, chopped
• 1/4 cup  (or slightly more) table molasses
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry mustard
• 1/2 cup ketchup
• 1/2 cup Bull's Eye BBQ Sauce
• 1/4 cup brown sugar
• 1 oz Worcestershire sauce
• 1 1/2 cups water

Directions

1. Soak beans overnight
2. Chop bacon into 2 inch long pieces, pan fry in a No. 6 cast iron frying pan. Remove with tongs to plate covered with a paper towel to soak up some of the bacon fat
3. Drain most of the grease but leave a little to saute the onion
4. Preheat oven to 325 degrees F (165 degrees C).  
5. Drain and rinse beans.
6. Add the beans, onion and bacon in a 5 quart glazed dutch oven
7. In a saucepan, combine molasses, salt, spices, ketchup, Worcestershire sauce, BBQ suace and brown sugar.  Bring to a simmer and drizzle over beans. 
8. Put dutch oven on the burner on Medium and bring to a simmer.
9. Cover with a lid, place in preheated oven
10. Bake for 5 or 6 hours, until beans are done.  Soft not crunchy and the sauce is a rich thick brown. Stir halfway through cooking, and add more liquid if necessary to prevent drying out.