Ingredients:

  • 4 cans (approx. 15 oz / 425g each) Navy Beans or Great Northern Beans, rinsed and drained thoroughly
  • 1 large Yellow Onion, finely diced
  • 6 oz (170g) Thick-cut Smoked Bacon or Pancetta, diced
  • 1 cup Water or low-sodium Chicken Stock
  • 1 cup (240ml) Ketchup
  • 1/2 cup (120ml) Dark Molasses
  • 1/3 cup (80ml) Apple Cider Vinegar
  • 1/4 cup (60ml) Light Brown Sugar, packed
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Liquid Smoke (Optional)
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon pieces with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pan.
  2. Add the diced onion to the bacon fat in the skillet. Sauté until softened and translucent (about 5–7 minutes).
  3. Turn off the heat. Whisk the ketchup, molasses, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and liquid smoke (if using) directly into the skillet.
  4. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper to create the spice rub.
  5. Transfer the rinsed and drained beans to the slow cooker insert. Add the sautéed onions, the cooked bacon bits, and the water/stock.
  6. Pour the entire sauce mixture from the skillet over the beans. Stir gently but thoroughly to ensure everything is coated.
  7. Cover the Crockpot. Cook on Low for 6–8 hours or High for 3–4 hours. Stir once halfway through cooking.
  8. Check consistency. If the sauce is too thin at the end, remove the lid and cook on High for the final 30 minutes to allow evaporation.
  9. Let the beans sit on the Warm setting for 15 minutes before serving.