Ingredients:
- 1 pound dry navy beans
- 1/2 cup chopped onion
- 1/2 cup ketchup
- 1/2 cup brown sugar, firmly packed
- 1/2 cup water
- 1 teaspoon dry mustard
- 2 tablespoons molasses
- 6 slices cooked bacon, crumbled
- 1 1/2 teaspoons salt
Preparation:
Put beans in three times the volume of unsalted water; bring to a boil, reduce heat, and let simmer gently for 1 hour. Let stand, covered, in the hot water for 2 hours. In a bowl, combine onion, ketchup, brown sugar, water, mustard, and molasses. Drain beans well and mix with the ketchup mixture in the crockpot. Cover and cook on LOW for 9 to 11 hours, until beans are tender. Add salt about 30 minutes before serving time. Stir occasionally. Serves 12 to 16.
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