Crock Pot Baked Beans - cooking recipe

Ingredients

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

Preparation

Soak beans overnight in a large bowl.
Drain; put in a large stockpot.
Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour.
Drain beans, reserving 2 cups of the liquid.
Add beans to the slow cooker.
In a skillet over medium heat, fry bacon until browned; stir into the beans in crockpot.
Combine tomato juice, the chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder; add to beans and stir well.
Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful. Check and add a little of the reserved liquid as necessary.