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.
12 to 15 servings
1 pound dried navy beans
1 pound sliced bacon, cooked and crumbled
1 (32 ounce) bottle tomato juice
1 (8 ounce) can tomato sauce
2 cups chopped onions
2/3 cup packed brown sugar
1 tablespoon soy sauce
2 teaspoons garlic salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
Place beans in a large saucepan; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
In a 5-quart slow cooker, combine remaining ingredients. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8 to 10 hours longer or until beans are tender.
Preparation Time: 5 minutes + standing
Cook Time: 10 hours
1 serving (1 cup) equals 220 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 762 mg sodium, 33 g carbohydrate, 8 g fiber, 11 g protein.