Love eating this! Reminds me of the version my nana made

1. In a skillet over medium heat, cook the chopped bacon until it begins to crisp up. Remove the bacon and set aside, reserving the grease in the pan.

2. Add the chopped onion to the skillet, and sauté until translucent. Add the minced garlic and sauté for another minute until fragrant.

3. Transfer the bacon, onion, and garlic to the slow cooker. Add the soaked and drained navy beans.

4. Stir in molasses, brown sugar, apple cider vinegar, Dijon mustard, salt, and black pepper. Mix well to combine all the flavors.

5. Add enough water to cover the beans. Toss in the bay leaf.

6. Set your slow cooker to low and cook for 8 to 10 hours, or until the beans are tender and the sauce has thickened.

7. Once cooked, remove the bay leaf and adjust seasoning to taste. Serve warm.

For a vegetarian version, skip the bacon and add a smoky depth with smoked paprika or liquid smoke. To spice things up, throw in some cayenne pepper or diced jalapeños. For a sweeter take, mix in some chopped apples during the last hour of cooking. And if you’re in a pinch, canned beans can speed up the process, though using dry beans is truly worth the effort for that perfect texture.