Ingredients:

1 pound dried navy beans

1 pound bacon strips, cooked and crumbled

1 bottle (32 ounces) tomato juice

1 can (8 ounces ) tomato sauce

2 cups chopped onions

2/3 cup packed brown sugar

1 tablespoon reduced-sodium soy sauce

2 teaspoons garlic salt

1 teaspoon ground mustard

1 teaspoon Worcestershire sauce

Directions:

1. Place beans in a large saucepan, add water to cover by 2 in. Bring to a boil, boil for 2 minutes. Remove from the heat, let stand for 1 hour. Drain beans and discard liquid.

2. In a 5-quart Slow Cooker, combine remaining ingredients. add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.

Bon Appetit!