CROCKPOT PICNIC BEANS

I've been making these beans for my family for 40+ years and they are always a hit. Now that we are empty nesters, I make a big pot (6 quart) of these and then freeze them in 2 cup containers for a quick and yummy side dish for any meal. 

I put the following ingredients (which are always in my pantry) into a large crockpot before I go to bed and let them cook on LOW all night.

2 cups DRY navy beans (rinse but do not soak)

6 cups water

1/2 cup dark brown sugar  (light brown sugar works well too)

3 teaspoons salt

1/2 teaspoon coarse ground pepper

1 teaspoon dry mustard powder

3/4 cup sweet onion chopped small 

(1) 8 ounce can tomato sauce

small pinch of cayenne pepper

6 slices crisp cooked and drained bacon

Now, a word about the beans:  Over the years, I've tried every kind of DRY bean there is and they ALL work, however, the tiny little "navy beans" work the best and tolerate re-heating without going mushy. I highly recommend that you use navy beans. Make sure you rinse and sort the dry beans, but do NOT pre-soak them.

Put everything into a crockpot and cover with 6 cups of water. Stir well and set on low for 12-ish hours (I just start them before bed and let them cook overnight......I've even left them in the crockpot for 24 hours with no problems......depends on how hot your crockpot runs).

The last 3-4 hours of cook time, prop the lid of the slow cooker open (just a little) with a spoon (it will thicken the sauce).

Note about onions: When I decide to make these beans (and I'm out of fresh onions), I use a scant tablespoon of dehydrated onion flakes, they work well.

ENJOY !!!