Alea's Slow Cooker Baked Beans

I love baked beans. They are an essential part of our summer barbecues and picnics. But who wants to turn on their oven for several hours on a hot summer day? Not me! So I cheat and make my baked beans in a slow cooker.

• Ready In: 10 hrs
• Serves: 12

Ingredients

• 2  lbs dried navy beans
• 2  cups  water and more for soaking and simmering  beans
• 1  cup ketchup
• 3⁄4 cup brown sugar
• 1⁄4 cup molasses
• 2  tablespoons Worcestershire sauce
• 2  teaspoons dry mustard
• 1 1⁄2 teaspoons onion powder
• 1⁄4 teaspoon salt
• 1⁄4 lb salt pork, diced (optional)

Directions

1. Place rinsed beans in a large pot. Cover the beans with water. Cook over a high flame until it reaches a boil. Turn the heat off, place a lid on the pot, and let the beans soak for an hour. Drain the water from the beans.
2. Cover the beans with fresh water and simmer for one hour or until tender. Drain the water from the beans.
3. Place the beans in the slow cooker. Add ketchup, brown sugar, molasses, dry mustard, onion powder, salt, Worcestershire sauce, and water. Stir well.
4. Check on the beans occasionally and add additional water if necessary.
5. Cook the beans on LOW for 8 hours or on HIGH for 6 hours or until beans are tender.
6. If your slow cooker has a warm setting, you can turn it to warm until you are ready to serve.
7. I use the leftover baked beans to make "Beanie Wienies" for my kids. Just dice a few leftover hot dogs, add them to the leftover beans, and heat and you have a quick and easy lunch or dinner on a busy day.