Crock Pot Baked Beans

• 1 lb navy beans, about 2 1/2 cups
• 5 cups water
• 5 -6 pieces bacon, diced
• 1 1/2 cups tomato juice
• 1/2 cup chopped onion
• 1/4 cup ketchup
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1/2 teaspoon dry mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon chili powder

1. Soak beans overnight in a large bowl.
2. Drain; put in a large stockpot.
3. Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour.
4. Drain beans, reserving 2 cups of the liquid.
5. Add beans to the slow cooker.
6. In a skillet over medium heat, fry bacon until browned; stir into the beans in crockpot.
7. Combine tomato juice, the chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder; add to beans and stir well.
8. Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful. Check and add a little of the reserved liquid as necessary.

navy beans, water, bacon, tomato juice, onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper, chili powder

Taken from www.food.com/recipe/crock-pot-baked-beans-365460 (may not work)