Ingredients

2 cups navy beans

plus water to cover them

1/2 lb bacon, chopped (no need to fry ahead)

1 cup finely diced celery

3 Tbsp molasses

2 tsp salt

1/4 tsp ground black pepper

1/4 tsp dry mustard powder

1/2 cup reduced sugar ketchup

1 Tbsp Worcestershire sauce

1/8 cup Splenda brown sugar

Preparation

  1. Place the beans in the crock pot, cover with water.

  2. Add the rest of the ingredients

  3. Cover the crock pot and set on the lowest setting and bake for 8 to 10 hours, until beans are tender.

  4. If it seems like there’s too much liquid, remove the lid and increase the setting to high for the last 1/2 hour to an hour. If they seem too dry, add a bit of water or reduced-salt chicken stock. Enjoy!