- Serves: 6 to 8
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- 340 cal
- 4g fat (1g sat)
- 5mg chol
- 720mg sodium
- 62g carb
- 16g fiber
- 18g sugars
- 15g protein
- 1 pound dried navy beans, sorted and rinsed
- 2 teaspoons high-heat oil
- 4 strips bacon, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 4 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 to 2 teaspoons salt
- Pepper, to taste
- Hot sauce, to taste
Cover beans with 3 inches cold water and soak overnight. Drain and rinse.
Heat oil in a sauté pan over medium-high heat. Add bacon, onions and garlic and cook until bacon crisps, 7 to 10 minutes. Stir in chili powder and cook for 1 additional minute.
Add beans, bacon mixture, brown sugar, molasses, mustard, Worcestershire and chicken broth to a slow cooker; stir to combine. Cover and cook on High for 6 hours or Low for 8 hours.
Stir in vinegar, salt, pepper and hot sauce. Let simmer, uncovered, for 30 minutes before serving.
This recipe is sized for either a 4- or 6-quart slow cooker.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member