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Prep Time: 5 Minutes Cook Time: 600 Minutes |
Ready In: 605 Minutes Servings: 12 |
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Most members of my family would agree that no picnic is complete until these delicious beans have made their appearance. Preparing them in a slow cooker makes them easy to transport to any gathering. Ingredients:
1 pound dried navy beans |
1 pound bacon strips, cooked and crumbled |
1 bottle (32 ounces) tomato juice |
1 can (8 ounces) tomato sauce |
2 cups chopped onions |
2/3 cup packed brown sugar |
1 tablespoon reduced-sodium soy sauce |
2 teaspoons garlic salt |
1 teaspoon ground mustard |
1 teaspoon worcestershire sauce |
Directions:
1. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
2. In a 5-qt. slow cooker, combine remaining ingredients. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender. Yield: 12-15 servings.
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