Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Navy beans

  2. 1/4 cup 15g / 1/2oz Dried onion - (to 1/3 cup)

  3. 1 1/2 cups 355ml Catsup

  4. 1/2 lb 227g / 8oz Dark brown sugar

  5. 1/3 cup 78ml Blackstrap molasses - (to 1/2 cup)

  6. 2 Healthy squirts of yellow mustard

  7. 1 1/2 lbs 681g / 24oz Raw bacon - cut 1" to

  8. 2" pieces

  9. 1/4 cup 15g / 1/2oz Dried onion

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Check over, remove stones and bad beans, and wash beans. Soak overnight to cook faster. Change soak water several times. Fill crockpot with water, to cover beans. Add onion. Cook on Auto-Shift overnight. (You can cook on HIGH for 3 to 4 hours, then switch to LOW. If using a roaster or your oven, cook at 325 to 350 degrees. Keep covered with water while cooking. Stir occasionally. The beans will no longer cook to tenderness when the tomato products are added. Be sure beans are tender before adding ingredients! Drain off excess water, if any, then add catsup, molasses, brown sugar, 2 healthy squirts of yellow mustard, raw bacon and dried onion. Stir well between ingredient additions. Start cooking on HIGH. If using a roaster or oven, 375 to 400 degrees. Stir when bubbling. Turn to LOW. If using a roaster or oven, reduce to 275 to 300 degrees. Stir once or twice an hour to prevent sticking. Cook 4 to 6 hours, or more. If you have the time, after cooking for 4 hours or so, let the beans "rest" from cooking, then cook an additional 3 to 6 hours at 275 degrees. This really allows the flavors to combine, and gives an intense flavor. This recipe yields ?? servings.


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