- 2 cups dried navy beans
- 8 ounces bacon, chopped 7-8 slices
- 1 small yellow onion diced
- 1 jalapeño pepper seeded and diced
- 2 cups water
- 1/2 cup light brown sugar packed
- 1/2 cup ketchup
- 2 tbsp molasses
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 2 tsp finely ground sea salt
Add the chopped bacon to the bottom of your crock pot. Drain the beans and spread them over the bacon. Place the onions and jalapeño pepper on top of the beans.
In a small bowl, mix together the water, brown sugar, ketchup, molasses, yellow mustard, apple cider vinegar, and sea salt. Pour over the onions. Do not stir.
Cover and cook on LOW for 5-7 hours or HIGH for 3-5 hours or until beans are tender. Stir the beans and serve immediately or keep warm in the crockpot for up to 2 hours.
Calories: 256kcal | Carbohydrates: 36g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 252mg | Potassium: 555mg | Fiber: 9g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg