Slow Cooker Baked Beans - Not so sweet as usual baked beans

Made these for our Canyonlands 2016 Reunion for the fam. I thought they were ok the first day, but the leftovers were better. Mom Groneman asked for the recipe so here it is!

From the kitchen of:  Katie via "Tried & Tasty"

INGREDIENTS:

• 1 lb. dried navy beans, rinsed and picked over (I ended up doing 2lbs pinto beans because that's what I had. This made a full crockpot of beans - lots left over!)

• 1 lb. dried small red beans, rinsed and picked over

• 1 tbsp. salt

• 3 c. water (my beans were not as saucy as the ones in the photos on the original recipe - I might add at least a half cup more water next time).

• 6 slices thick cut bacon, cut into 1” pieces (I cooked it in slices, then cut/crumbled it)

• 1 c. celery, finely diced

• 1 c. onion, finely diced

• 1 c. ketchup

• 1/2 c. brown sugar

• 4 tbsp. molasses

• 4 tbsp. honey

• 2 tsp. dry mustard

• 2 tsp. garlic powder

• 1 tsp. salt

• 1/2 tsp. black pepper

• 2 tsp. apple cider vinegar

INSTRUCTIONS:

1. Soak the beans for at least 8 hours, or overnight with 4 quarts of water and the salt.

2. Drain and pour into the slow cooker. Add 3 (maybe a little more) cups of water.

3. Cover and cook on high for 6 hours or until tender (I cooked mine on high, but maybe that's why they seemed a bit dry. Next time I'll do a lower setting for a little longer).

4. The rest is to be done about an hour before you want to eat according to the recipe, but I did it in the morning, stuck it in the fridge, then added it for the last 45 minutes or so.

5. In a medium skillet, cook bacon until just about crispy. Dry on paper towel.

6. Drain most of the grease, but reserve about a Tbs.

7. Saute the celery & onion in the reserved grease until translucent (I didn't cook the celery quite long enough in my opinion - it was still a little too crunchy).

8. Add the bacon, celery & onion to the slow cooker.

9. In a bowl whisk together ketchup, brown sugar, molasses, and honey. Mix well.

10. Add seasonings and vinegar.

11. Pour into the slow cooker and stir to combine (again, I mixed the bacon, onions, celery and this sauce all together in the morning, then let it sit in the fridge while the beans cooked - then added it for the last half hour, at least).

12. Cook for an additional 30 minutes to heat throughout and for flavors to blend.

MAKES: A giant crockpot of beans!