4 cups dry navy beans
8 cups water
2 tsp. dry mustard
1 cup brown sugar
4 tbsp. molasses
1/2 (1 lb.) pkg. your favorite bacon (cut into small pieces, raw)
2 tsp. salt
1/4 cup ketchup (Hunts)
1 minced onion
1 tsp. pepper

Start the night before. Mix everything together in a Crock-Pot and bake all night (8 to 12 hours) on LOW.

In the morning you can briefly lift the Crock-Pot lid and stir the beans. If they seem too dry, quickly add some water, but you probably won’t need to. Replace the lid right away.

Ready by noon (or earlier, depending on when you started cooking the previous night).

Submitted by: Amanda