Baked Beans from Scratch in Slow Cooker
1 pound dried navy beans picked over and soaked overnight
1 cup ketchup
1/4 cup brown sugar
2 tablespoons molasses
3 cups water
1/2 pound bacon chopped (optional)
1 cup celery diced
1 cup onion diced
1 bay leaf
Salt and freshly ground black pepper
Drain beans well. In small bowl, whisk together ketchup, brown sugar, and molasses. In the bottom of a slow cooker, add beans, water, bacon, celery, onion, and bay leaf. Add sauce and stir to combine.
Cover and cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours, or until beans are tender. Season to taste with salt and pepper.
Note: I often leave out meat as some of my family doesn’t eat pork.