Fourth of July Baked Beans

After living in another country for several years, one of the treasured gatherings happens on the 4th of July at the Erickson's home. Somehow, several years ago I was talked into bringing baked beans and sheepishly I said I would. I looked up as many recipes as I could for baked beans on the internet since the only kind I had ever eaten was out of a can! Mind you...I am not to sure if i would eat too many beans - of any kind - out of a can again! Many of the ingredients listed were not available here in Peru and I have substituted, adjusted and tasted so many times. Now it is time to share this delicious holiday tradition!

1 kilo of panamito beans, soaked overnight
2 large onions, chopped
300 grams of bacon
1/4 cup of Dijon mustard
1 1/2 cups of grated panela sugar (or dark brown sugar)
2 teaspoons of Worcestershire sauce
2 teaspoons of salt

In a large bowl, combine the beans with plenty of cold water and soak overnight. Drain the beans. In a large pot, combine the beans with enough water to cover the beans by an inch. Bring the beans to a boil, lower the heat to simmer, and cook for 45 minutes or until tender. Drain the beans and set aside the cooking liquid. Combine onions and bacon in a frying pan and saute until onions are softened. In a Crockpot, combine cooked beans, onions, Dijon mustard, panela sugar, Worcestershire sauce and salt. Add about 1 1/2 cups of the reserved liquid to the beans. Cover and cook on low for 8 hours.