Ingredients

The following ingredients have 10 Servings
  • 1 pound Dry Navy Beans (*covered and soaked for 12+ hours in 6 cups of water)
  • 1 pound Thick-cut bacon (diced)
  • 1 medium Vidalia onion (diced )
  • 3 cups water
  • 6 ounces Tomato paste
  • ⅓ cup Molasses (*not blackstrap variety)
  • ¼ cup Light brown sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Dijon mustard

Instruction

  • Soak dried Navy beans in a covered large bowl with 6 cups of water for at least 12 hours. This is a must for this recipe and cannot be skipped.
  • Once beans are soaked, drain them to remove the liquid. Chop the bacon into small chunks as well as the onion.
  • Add the chopped bacon to the bottom of your slow cooker followed by the drained beans, and then diced onion.
  • In a medium sauce pan, add water, tomato paste, molasses, cinnamon, apple cider vinegar, brown sugar, and mustard, Whisk until mixture has just started to boil.
  • Once sauce has started to boil, remove it from the stovetop and pour it over the onions layer. Cover the slow cooker, and set the timer for 8 hours on low.
  • At the 7-hour mark, check the beans to stir and combine all flavors. Taste test the beans to check for softness. If the beans still feel slightly hard, cook them on high for the last hour.