1 lb. lg. dried beans
1 tsp. salt
1/2 lb. sliced bacon
1 c. chopped onion
2 (8 oz. size) cans tomato sauce
1/4 c. light brown sugar
2 tsp. dry mustard
2 tsp. Worcestershire sauce
1/4 tsp. dried oregano
1/2 c. water

Turn beans into large bowl, add cold water to cover. Refrigerate overnight. Drain beans, turn into large saucepan, cover with water, add 1 teaspoon salt. Bring to a boil, simmer covered 40 minutes or until beans are tender.

Drain and save fluid. Pour beans into roaster. Cut bacon into 1/2 pieces, saute lightly in medium skillet, add onions, saute until onion is tender and bacon is browned.

Add tomato sauce, sugar, mustard, Worcestershire sauce, oregano and 1/2 cup water to bacon and onion. Simmer 5 minutes. Pour tomato sauce mixture over beans and stir gently.

Bake covered at 375 degrees for 30 minutes. Remove cover and bake 15 minutes longer. Bean fluid can be added if beans begin to dry out.