Crock Pot / Slow Cooker "baked" Beans

Warm comfort food for an autumn evening! Serve up with fresh baked bread and butter.

• Ready In: 18 hrs
• Serves: 10-12

Ingredients

• 4  cups dried navy beans (approx. 2 lbs.) or 4  cups dry white beans (approx. 2 lbs.)
• 1  teaspoon  cooking oil
• 1⁄2 cup bacon bits (pieces of ham or pieces of cooked pork roast may be substituted)
• 1 1⁄2 onions, minced
• 2  tablespoons garlic, minced
• 2  tablespoons Dijon mustard
• 1  cup brown sugar
• 1  cup molasses
• 1⁄2 cup maple syrup
• 1⁄2 cup ketchup
• 2  cups water (more water may be necessary)

Directions

1. Prepare navy beans - for every 1 cup of beans, add 3 cups of water.
2. Let stand 12 hours or overnight in the refrigerator.
3. Drain beans and rinse with cold water.
4. In a large pot over high heat, combine beans and enough water to cover beans.
5. Bring to boil for 10 minutes.
6. Simmer for another 60 - 90 minutes, or until tender.
7. Add 1 teaspoon of vegetable oil to the cooking water to reduce foaming.
8. Drain beans.
9. Return to pot and add meat, minced onion, minced garlic, Dijon mustard, brown sugar, molasses, maple syrup, ketchup and water.
10. Mix well and put all into a 4 quart crock pot/slow cooker.
11. Cook on low-medium setting for 6 hours.
12. Add additional water as necessary.