Crock-Pot Baked Beans

Adapted from Durgin Park Baked Beans to account for personal taste and cooking style. I added the garlic, the brown sugar (instead of white), the ketchup, the prepared mustard, the bay and thyme, and the worcestershire sauce.I reduced the salt a little. Parboiling the bacon with the beans reduces the smoky flavor a little; if you like that flavor, don't boil the bacon, just add it to the pot with the beans. Salt pork does not need to be parboiled.

• Ready In: 16 hrs
• Serves: 24

Ingredients

• 2  lbs dried great northern beans
• 1  teaspoon baking soda
• 1  lb bacon or 1  lb salt pork, diced
• 1 (12 ounce) bag  frozen chopped onions
• 3  garlic cloves, minced fine
• 2  bay leaves
• 1⁄2 cup  packed dark brown sugar
• 2⁄3 cup molasses
• 2⁄3 cup ketchup
• 1⁄2 cup  prepared spicy brown mustard
• 1  tablespoon mustard powder
• 1  tablespoon kosher salt
• 1⁄2 tablespoon Worcestershire sauce
• 1⁄2 teaspoon fresh ground black pepper
• 1  tablespoon dried thyme

Directions

1. Pick over beans, removing any pebbles, and any broken or discolored beans. Cover with plenty of cold water and let soak at room temperature over night.
2. Drain beans and add to a large pot with baking soda, bacon and enough water to cover by 2". Bring to a boil, reduce heat and simmer 10 minutes.
3. Place onion and garlic into a 5 qt crockpot. Drain beans and bacon well and add to crockpot with bay leaves. Stir together remaining ingredients and add to pot. Add enough water to cover the beans (about 4 cups).
4. Cover and cook on low 8 to 10 hours. Add additional water if needed, but avoid making the sauce too thin. Serve hot. Be sure to remove and discard bay leaves before serving.