|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 12g||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These slow cooker baked beans begin with dried navy beans, bacon, and salt pork. The combination of tomato juice, ketchup, and molasses flavors the beans perfectly.
- 1 pound navy beans (dried, about 2 1/2 cups)
- 5 cups water
- 6 strips of bacon (diced, or 1/4 pound salt pork, sliced)
- 1 cup tomato juice
- 1/2 cup chopped onion
- 1/4 cup ketchup
- 1/4 cup sorghum molasses (or regular molasses)
- 1/4 cup brown sugar
- 1/2 teaspoon dry mustard
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
Soak beans overnight in a large bowl.
Next morning, drain the beans; put them in a large stock pot or saucepan. Cover with 5 cups fresh water and bring to a simmer over medium-low heat on stovetop. Simmer until tender, about 1 hour. Drain the beans, reserving 2 cups of the liquid.
Add the beans to the slow cooker.
In a bowl combine tomato juice, the chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder; add to beans and stir well.
Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are quite tender and flavorful.
Check and add a little of the reserved liquid as necessary.