Slow-Cooker Baked Beans

 Last night we had a BBQ with some close friends in honor of the beautiful weather we have been having. Lance smoked a brisket and we tried a new recipe for homemade (as in made from dried Navy beans) BBQ Baked Beans. I have always been a big believer in taking canned Bush's Bake Beans and jazzing them up a lot. These were so much better than our normal beans. The best part is, they require no extra steps except dumping everything (including the pre-soaked beans) in the slow cooker and stirring every few hours. (Not to mention using dried beans cuts way down on cost and sodium!!!) These were absolutely delicious and coming from a girl who was raised on Sonny's BBQ Beans,

 that means ALOT! 

Try them for your next cookout and let me know how you like them! 

Slow Cooker Baked Beans:

To soak beans: place 1 lb. dried beans in a large bowl with 6-8 cups of water. Cover and let stand overnight or at least 8 hours. Drain and rinse beans. Discard soak water and add beans to slow cooker. 

6 slices of bacon (or 3 slices thick cut), cut into 1-inch pieces.
1 (16oz.) package of dried Navy Beans
1 1/2 cups of ketchup
1 1/2 cups of water
1/4 cup molasses
1 cup loosely packed brown sugar
1 cup finely diced onion
1 tbs. dry mustard
1 tbs. salt

Combine all ingredients with pre-soaked beans in the slow cooker. Cover and Cook on LOW 8-10 hours. (Note: we ended up cooking ours about 9 hours.)  Stir occasionally, if possible.  (Makes about 10 cups)

Source: Publix Apron's Simple Meals