Crock-Pot Baked Beans In Tomato Sauce - cooking recipe

Ingredients

1 lb dried navy beans
5 cups water
5 -6 pieces bacon
1 cup tomato juice
1/2 cup onion, chopped
1/4 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon seasoning salt
1 1/2 teaspoons pepper, ground mixture
1 teaspoon chili powder

Preparation

Soak beans overnight in large bowl.
Drain, put in large pot and cover with 5 cups of water. Simmer over medium low heat until tender, about 1 hour.
Drain beans reserving 2 cups of liquid.
Add beans to slow cooker.
In a skillet over medium high heat fry bacon until browned, chop and stir into beans.
Combine juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili, add to beans and stir well.
Cover and cook on low for 7 to 9 hours. Until beans are tender and flavourful.
Check and add a little of the reserved liquid as necessary.
*or high 4-5 hours.