Slow Cooker Baked Beans

• servings: 12

Ingredients

**SOAK:

1 bag dried navy beans, soaked overnight

One 6-ounce can tomato puree

1/2 cup brown sugar

1/4 cup molasses

1 tablespoon dry mustard

8 slices bacon, cut into 1-inch pieces

1 large onion, diced

1 1/2 cups water

*ADD IN LATER:

1/4 cup cider vinegar

Kosher salt

Directions

1. Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.

2. Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.

**STIR IN LATER: Before serving, stir in the cider vinegar and season to taste with salt.