Follow these steps for perfect results
dried navy beans
rinsed
water
for soaking and simmering
ketchup
brown sugar
molasses
Worcestershire sauce
dry mustard
onion powder
salt
salt pork
diced (optional)
Rinse the dried navy beans and place them in a large pot.
Cover the beans with water.
Bring the water to a boil over high heat.
Turn off the heat, cover the pot, and let the beans soak for one hour.
Drain the water from the beans.
Cover the beans with fresh water and simmer for one hour, or until the beans are tender.
Drain the water from the beans again.
Transfer the simmered beans to a slow cooker.
Add the ketchup, brown sugar, molasses, Worcestershire sauce, dry mustard, onion powder, and salt to the slow cooker.
Add 2 cups of water.
Stir all the ingredients together thoroughly.
Cover the slow cooker and cook on LOW heat for 8 hours, or on HIGH heat for 6 hours, or until the beans are tender and have reached your desired consistency.
Check on the beans periodically and add additional water if necessary to maintain the desired consistency.
If your slow cooker has a warm setting, you can keep the beans on warm until serving.
Expert advice for the best results
For a thicker sauce, remove the lid during the last hour of cooking.
Adjust the amount of brown sugar to your taste preference.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a rustic bowl, garnished with a sprig of parsley.
Serve as a side dish at a barbecue.
Enjoy with cornbread or biscuits.
Serve as a main course with a side salad.
Complements the smoky and sweet flavors.
A fruity red wine pairs well with the sweetness.
Discover the story behind this recipe
A staple at potlucks and family gatherings.
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