Ingredients:

  • 1 lb (450 g) dried navy beans, soaked overnight and drained
  • 4 cups (950 mL) water or broth
  • 1/2 cup (100 g) brown sugar, packed
  • 1/4 cup (60 mL) molasses
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz / 425 g) diced tomatoes, undrained
  • 6 oz (170 g) bacon, chopped (or use vegetarian bacon for a meatless version)
  • 1 tsp (5 g) smoked paprika
  • 1 tsp (5 g) mustard powder
  • 1/2 tsp (2.5 g) salt
  • 1/4 tsp (1 g) black pepper

Instructions:

  1. Soak the dried navy beans in water overnight, then drain and rinse the beans.
  2. In the crock pot, add the soaked beans, water or broth, brown sugar, molasses, diced onion, minced garlic, diced tomatoes, chopped bacon, smoked paprika, mustard powder, salt, and black pepper.
  3. Stir all ingredients together to ensure the beans are evenly coated with the sauce.
  4. Cover the crock pot and set on low for 6-8 hours or high for 3-4 hours. Check for doneness; beans should be tender.
  5. Stir before serving, taste, and adjust seasoning if necessary.