Yee-haw!

In honour of the Calgary Stampede, and for my friend Alison. (Thank you again for the gorgeous sunflowers.)

Crock Pot Baked Beans

3 C. dried white navy beans, soaked and simmered until tender, following package directions
1 1/2 C. ketchup
1 1/2 C. water
1/4 C. molasses
1 large onion chopped
1 tablespoon dry mustard
1 tablespoon salt
6 slices of uncooked salt pork or bacon, diced
1 C. brown sugar

Place all ingredients in slow cooker. Cover and cook for 8 to 10 hours on low. Stir a few times, if possible.

(I thought that my beans were a bit too crunchy. I soaked them overnight for about about 12 hours. Next time I will try simmering the beans on the stove to soften them up further.)