Bacon Baked Beans from Scratch
1 Package Godshall’s Turkey or Chicken Bacon (8-12 oz)
1 cup dry navy beans
4 cups of water
1 medium onion, diced fine
2 heaping tablespoons of butter
¼ cup Ketchup or your favorite BBQ sauce
1 tablespoon Worcestershire sauce
¼ cup real maple syrup
2 tablespoons molasses
½ cup brown sugar
¼ cup apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
Soak the beans, covered in water, overnight. Before preparing, drain and rinse beans
Cover beans with 4 cups of fresh water in a large saucepan and boil over a high heat, stirring often. After a minute or two at boil, reduce to medium-low and let simmer, covered, about 50 minutes.
While the beans simmer and soften, melt the butter in another pan over medium heat, then add the diced onion, stirring until it becomes translucent. Then add bacon, diced to medium bits, and lightly brown both. Then add remaining ingredients, stir and simmer until an aromatic and smooth sauce forms.
Drain beans and keep reserve liquid from pan.
Put beans in a slow cooker and stir in the sauce. If more liquid is required to just barely cover beans, stir in some of the reserved liquid to cover them.
Heat in Slow cooker for 6-8 hours on medium, stirring at the 3 hour point if possible.
Allow 10 minutes to cool before serving. Garnish with more bacon and add chilli powder to taste if desired.