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Cook Time: 10 hours
Ingredients:
- 2 pounds dry navy beans
- 1 cup chopped onion
- 1 cup ketchup
- 1 cup brown sugar
- 1 cup water
- 2 teaspoons dry mustard
- 1/4 cup molasses
- 1 tablespoon salt
- 8 to 10 slices bacon, fried crisp
Preparation:
Put beans in three times the volume of unsalted water; bring to a
boil, reduce heat, and let simmer gently for 45 minutes. Let stand, covered, in the hot water
for 2 hours. Mix remaining ingredients in bowl. Drain beans well and
mix all ingredients with the beans in the crockpot. Cover and cook on LOW for 10 to 12 hours, until beans are tender. Stir occasionally. Serves 12 to 14.
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