Ingredients
Scale
- 1 lb dry navy beans, pre-soaked (see post for methods)
- 1 medium yellow onion, roughly chopped
- 1 green pepper, seeded and roughly chopped
- 8 oz thick cut bacon, sliced lengthwise into half-inch piece
- 3 T molasses
- 3 T brown sugar
- 2 T yellow mustard
- 2 cups tomato sauce
- 1 T tomato paste
- 1 cup water
- 1 tsp Kosher salt
- ½ tsp ground pepper
Instructions
- Pre-soak the beans according to your preferred method (see post for suggestions). Some methods require overnight soaking, so plan accordingly.
- Cook the bacon in a heavy bottomed skillet over medium-high heat until it begins to soften and let off some grease. Add the onions and peppers to the skillet. Cook, stirring frequently, for 3-5 minutes, until the onion is soft and translucent.
- Place the drained beans, bacon, cooked vegetables, and remaining ingredients in the slow cooker. Stir to combine. Cook on low setting for 6-8 hours.
- Extra baked beans can be cooled completely and stored in a plastic zipper container in the freezer for three to six months.