Crockpot Baked Beans

By bighillystyle

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

Step 1

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.