Slow Cooker Baked Beans

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Prep Time: 1 hour 15 minutes

Cook Time: 8 hours 6 minutes

Total Time: 9 hours 21 minutes

Servings: 10 cups

Ingredients

3 cups died navy beans

1 pound bacon cut into 1/2 inch pieces

1 onion diced

1 green bell pepper diced (optional)

1 tbsp kosher salt

1 tbsp ground mustard

1 tsp black pepper

1/4 tsp cayenne pepper

1 15oz can tomato sauce

3/4 cup brown sugar

1/4 cup molasses

4 cups vegetable broth

Instructions

Rinse the beans and then soak overnight (at least 8 hours) or boil for 1 hour. Drain and then add to the slow cooker.

In a large skillet, cook bacon, onion, and bell pepper (optional) over medium heat for 6-8 minutes or until bacon fat renders enough to soften the onion.

Stir in the salt, mustard, black pepper, cayenne pepper, tomato sauce, brown sugar, and molasses and then add it all to the slow cooker with the beans. Mix in the vegetable broth and then cover and cook on low for 8 hours or until beans are tender. Stir occasionally if possible.

If you want the sauce thicker, let the beans cook on high uncovered for the last 30 minutes.

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