Ingredients:
- 1 pound navy beans, about 2 1/2 cups
- 5 cups water
- 5 or 6 pieces of bacon, diced, or about
- 1/4 pound salt pork, sliced
- 1 Cup tomato juice
- 1/2 cup chopped onion
- 1/4 cup ketchup
- 1/4 cup sorghum molasses or regular molasses
- 1/4 cup brown sugar
- 1/2 teaspoon dry mustard
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. chili powder
Preparation:
Soak beans overnight in a large bowl. Drain; put in a large stockpot. Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour. Drain beans, reserving 2 cups of the liquid.
Add beans to the slow cooker. In a skillet over medium heat, fry bacon or salt pork until browned; stir into the beans in crockpot. Combine tomato juice, the chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder; add to beans and stir well. Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful. Check and add a little of the reserved liquid as necessary.
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Bean Recipes
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