Recipe(tried): Crock Pot Baked Beans (from Dry Navy Beans)

Can't be Memorial Day without the baked beans!
Here is one from dry beans to perfection!

CROCK POT BAKED BEANS (FROM DRY)

1 pkg. dry navy beans, rinsed

Rinse and pick out bad beans and stones. Place in large pot and cover with hot water. Add 2 to 3 Tbsp. baking soda (helps reduce gas effect).

Place pot on stove and bring almost to a boil, they will foam up that's okay, stir as they come to a boil - it takes awhile. Just be sure they don't fully boil, you don't want to start cooking them yet.

Once they come almost to a boil, leave on for 1-2 minutes then turn off and cover pot.

Let sit for 2 to 3 hours as is, this re-hydrates but does not cook them. They should be tender - not crunchy -- when done with this step. They can have just a bit of hardness in the center.

Drain and give a QUICK rinse, run water over the top is all, drain and shake.

Put beans in 6 qt. crock pot.

Turn crock pot on high and add:
1 can diced (soup can size) tomatoes
2 small cans (6 oz each) tomato paste
approx 1 1/2 to 2 cups brown sugar (great way to use up hard brown sugar!)
1 cup bacon pieces (I use Hormel real bacon in pouch)
1/2 cup or so honey
1/4 of a large onion, chopped up
hot water to almost fill pot

Stir gently to combine. Cover crock pot and cook for 6-8 hours on high. Stir every now and then if able.

Turn to low and taste test for flavor. Add more sweetener if needed or some bbq sauce to taste.

At this point if too liquidy cook with the lid off for a bit. These beans seem to be very liquidy while in the pot but I use a slotted spoon to serve and leftovers never seem too dry or liquidy.

Leave on low for 3 hours or so then to keep warm till serving.

Very good and tasty! I do the put together in the evening then serve lunchtime or even dinner the next day - so it can sit on low or warm for a long time. Times vary on everything except the initial soak time,