Barbecued Beans for the Slow Cooker

1 lb. each dry navy beans; sliced bacon, cooked, crumbled
1 bottle (32 oz.) tomato juice
1 can (8 oz.) tomato sauce
2 cups chopped onion
2/3 cup packed brown sugar
1 tbsp. soy sauce
2 tsp. garlic salt
1 tsp. each Worcestershire® sauce, ground mustard

       Place beans in a 3-qt. pan; cover with water.  Bring to a boil; boil 2 minutes.  Remove from heat; let stand 1 hour.  Drain beans and discard liquid.  In a 5-qt. slow cooker, mix remaining ingredients.  Mix well.  Add beans.  Cover, cook on High 2 hours.  Reduce heat to Low, cook 8 - 10 hours more, until beans are tender. 

 

Makes 12-15 servings.