Slow-Cooker Baked Beans

Servings: 8-10
Prep Time: 15 minutes
Cook Time 6 hours
Ready In: 6 hours & 15 minutes

Ingredients:
1 pound dried navy or pea beans (about 2 1/2 cups)
8 ounces thick-cut bacon slices (about 6 slices), small dice
1 medium yellow onion, small dice
2 1/2 cups water, plus more for soaking the beans
1/2 cup ketchup
1/4 cup dark molasses, also known as robust (not blackstrap)
1/4 cup packed dark brown sugar
1 tbsp cider vinegar
1 tbsp Dijon mustard
1 tbsp kosher salt, plus more as needed
1/2 tsp freshly ground black pepper, plus more as needed
1/8 tsp ground cloves

Directions:
1. Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water. Allow to soak uncovered at room temperature for at least 8 hours or overnight. Drain in a colander and reserve the bowl (no need to wash); set the bowl aside. Place the beans, bacon, and onion in a slow cooker.

2. Whisk the remaining measured ingredients in the reserved bowl until combined. Pour into the slow cooker and stir until thoroughly combined. Cover and cook on either high or low heat until the beans are tender and the liquid thickens slightly (it will thicken more as it cools), about 6 hours. Taste and season with salt and pepper as needed.

http://www.chow.com/recipes/30450-easy-slow-cooker-baked-beans