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INGREDIENTS

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• 4 cups dry white beans or Navy beans (2 lbs)

• Water, for soaking


• 6 cups cold water (for cooking)

• 1 cup maple syrup

• 1/2 cup ketchup

• 1/2 lb  bacon

• 2 onions, coarsely chopped

• 1 tablespoon Dijon mustard

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

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PREPARATION

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1. Place beans in large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that beans are always covered. Rinse and drain.

2. In a slow cooker, combine all ingredients. Cook for 8 to 9 hours on low, or about six hours on high. Adjust seasoning.