Ingredients
1 pound dry navy beans
1 pound sliced bacon, cooked and crumbled
1 (32 fluid ounce) bottle tomato juice
1 (8 ounce) can tomato sauce
2 cups chopped onion
2/3 cup packed brown sugar
1 tablespoon soy sauce
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
Directions
Place beans in a 3-qt. saucepan; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In a 5-qt. slow cooker, combine remaining ingredients; mix well. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.
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