- 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.