Mom’s Baked Beans
1 900 gram bag of navy beans
1 medium onion
2 tbsp brown sugar
1 tsp mustard
2 tsp white vinegar
½ cup ketchup
½ cup molasses
¾ tsp salt
¼ tsp black pepper
¾ cup bacon crumble
Preparing the beans
1
Soak the beans overnight (5 cups of water) or quick soaked boil for 2 – 3 minutes, remove from heat let sit 1 hour.
Preparing the sauce
2
In a medium bowl, mix brown sugar, mustard, vinegar, molasses, ketchup, salt, and pepper until well combined
Preparing to bake
3
Cut onion as preferred (quarters will do, chopped or diced is fine, too) add onion to bottom of the slow cooker
4
Add pre-soaked, par-cooked navy beans
5
Add sauce mixture to beans, stir gently (you want to try keep your onions close to the bottom of the crock pot). Add bacon crumble.
6
Turn on slow cooker, set to high for an hour to an hour and a half. Lift lid stir to fully incorporate ingredients.
7
Reduce heat to low and allow to cook for at least one hour.