Ingredients
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1 pound navy beans
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5 cups water
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5 or 6 pieces of bacon, diced
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1 Cup tomato juice
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1/2 cup chopped onion
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1/4 cup ketchup
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1/4 cup molasses
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1/4 cup brown sugar
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1/2 teaspoon dry mustard
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1 1/2 tsp. salt
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1/4 tsp. black pepper
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1 tsp. chili powder
Directions
Soak beans overnight (6-8 hours) in a large bowl in refrigerator
Drain and rinse well
Put in a large pot
Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender -- about 1 hour
Drain beans and add beans to the slow cooker/crock pot
In a skillet over medium heat, fry bacon until browned; stir into the beans in slow cooker/crock pot
Combine: tomato juice, 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. Add a little water as necessary.
