Ingredients
1 pound dried navy beans1 pound bacon strips, cooked and crumbled1 bottle (32 ounces) tomato juice1 can (8 ounces) tomato sauce2 cups chopped onions2/3 cup packed brown sugar1 tablespoon reduced-sodium soy sauce2 teaspoons garlic salt1 teaspoon ground mustard1 teaspoon Worcestershire sauce
Preparation
Place beans in a large saucepan; add water to cover by 2 in. 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-qt. slow cooker, combine remaining ingredients. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.
