Baked Beans in the Slow-Cooker

Who doesn't love some sweet and tangy baked beans? I mean...they are the magical fruit, right? heehee...YUM!  I do!  I really, really do...but I don't usually eat them anymore because of all the "stuff" in them.  So, this year I set out on a make-over!  These are an simple, tart and tangy answer!  Plus, I love some slow-cooker action!

What you need...
1lb. Great Northern Beans, dried, soaked overnight plus the water!
5-6 strips uncured bacon, chopped into small pieces
1 sweet onion, chopped
6 oz. can tomato paste
1/3 cup honey
1/3 cup real maple syrup
1/4 cup blackstrap molasses
1 tsp ancho chili powder
2 tsp salt
1 tsp black pepper
1 1/4 cups marinade
2 cups broth, I used chicken but you can use veggie

Rinse your beans and pick out any uglies!  Add them to a large dish and cover completely with water.  I added about 4 cups.  Cover and refrigerate overnight.  They will soak up a lot of the liquid, retain what's left, we will use it!

To your slow-cooker, add chopped bacon and onion.  Add in all ingredients other than the beans and bean water.  Stir together to make a wet paste.  Then stir in the beans and bean water.  Turn slow-cooker to high and cook for 8 hours.  Check every 2 hours to stir and make sure that the beans have not soaked up ALL the liquid.  If they start to dry out but have not yet softened completely, add broth or water in 1/2 cup increments.  I did not have to do this, but all slow-cooker vary and we don't want burnt beans! ;)

Enjoy!