Pork N' Beans (Boston Baked Version)

• 2 cups raw navy beans (standard bag size)
• 12 cup ketchup
• 14 cup brown sugar
• 12 lb bacon, raw and cut into small pieces
• 1 onion, finely diced
• 6 tablespoons molasses
• 2 teaspoons salt
• 14 teaspoon ground black pepper
• 14 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce

1. Boil the beans for 2-3 hours to soften them up.
2. They should have the consistency of a boiled peanut (a little stiff but not hard).
3. Drain and reserve the liquid.
4. Mix all the ingredients together in the crockpot.
5. Use a large spoon so you don't break the beans.
6. Turn the crockpot on high.
7. Cover and let cook for 3-4 hours adding some of the bean liquid as needed to cover all the beans.
8. Once the beans are soft, crack the lid of the crockpot to allow steam to escape.
9. This will help thicken up your bean serving.

navy beans, ketchup, brown sugar, bacon, onion, molasses, salt, ground black pepper, mustard, worcestershire sauce

Taken from www.food.com/recipe/pork-n-beans-boston-baked-version-483614 (may not work)