Homemade Pork and Beans, Slow Cook Method (Gf)

I like this recipe because its simple and quick and a good way to empty out those ketchup bottles! Once it is put together in the cooker you can forget about it until supper. I serve this with toast and a salad. The leftovers are frozen and added to homemade chili. For those on gluten free diets, please make sure all your ingredients are GF.

• Ready In: 5 hrs 8 mins
• Serves: 8-10
• Yields: 16-18 cups

Ingredients

• 3 -4  cups  raw dried navy beans, cover with
• 8 -12  cups cold water, and soak overnight
• 3  teaspoons salt
• 1  tablespoon molasses or 1  tablespoon corn syrup
• 2  teaspoons prepared mustard
• 1⁄2 cup brown sugar
• 2  cups ketchup
• 1  tablespoon soya sauce (optional)
• 3  cups water
• 1⁄4-1⁄2 lb bacon, slices raw

Directions

1. If your beans have soaked overnight, Add enough HOT water to cover beans by about an inch.
2. Stir.
3. Cover.
4. Cook on High 1 hour or longer until beans are tender.
5. Beans need to be tender before you add the other ingredients otherwise it is hard to cook them to the soft stage.
6. Drain.
7. If you forgot to do this step then, place 4 cups beans into slow cooker.
8. Add at least 10 cups hot water, cover.
9. Cook on High for 2 hours.
10. Test a bean - they should be soft/tender BEFORE adding remaining ingredients.
11. Drain.
12. Put remaining ingredients into slow cooker.
13. Stir gently.
14. Cover and cook: On Low for 8 to 10 hours or on High for 4 to 5 hours.