Ingredients:

  • 1 lb dry navy beans, soaked overnight and drained
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 cup BBQ sauce
  • 1/2 cup unsulphured molasses
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup apple cider vinegar
  • 2 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt

Instructions:

  1. Soak the dry navy beans in 6 cups of water overnight. Drain and rinse thoroughly before use.
  2. In a large skillet over medium heat, sauté the chopped bacon until it is about 50% rendered. Add the diced onion and green bell pepper, cooking until softened.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Transfer the bacon and vegetable mixture into a 6-quart slow cooker.
  4. Add the drained beans to the slow cooker.
  5. In a medium bowl, whisk together the BBQ sauce, molasses, dark brown sugar, apple cider vinegar, mustard, smoked paprika, black pepper, and salt.
  6. Pour the sauce mixture over the beans and stir well to combine. Ensure the beans are mostly submerged.
  7. Cover and cook on Low for 8 hours (or High for 4 hours) until the beans are tender and the sauce has thickened into a syrupy glaze.