• Cooking Time: 300–420
  • Servings: 8–10
  • Preparation Time: 15 (not inc overnite)



  • 1 lb dry northern beans
  • ½ lb bacon, cut in 1" pieces
  • 1 tsp salt
  • 1 sweet onion
  • 1 bottle chili sauce
  • ½ cup brown sugar
  • ⅔ cup molasses
  • 3 tsp dry mustard
  • 2 tsp lemon juice
  • 1–2 tbsp of bacon fat
  • Pepper to taste
  • Crock pot or large stock pot


  • Soak the navy beans overnight; drain.
  • Place in a pot with enough water to cover the beans. Boil until tender; about one hour.
  • While the beans cook, cook the bacon until crisp. Reserve one to two tablespoons of bacon fat.
  • Put the teaspoon of salt in the water with the beans. Drain, but reserve the liquid.
  • In the pot, combine all of the ingredients including the bacon fat but not the reserved liquid. Once combined, add a bit of the reserved liquid to create a fluid consistency.
  • Cook the beans 4–6 hours (depending on your crock pot) – stir occasionally and add additional reserved liquid to continue to have a fluid consistency.

Author Credit: Tracey Woomer

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