1 pound dried navy beans (soaked overnight and drained)

1 large yellow onion, chopped

3 cloves of garlic, minced

3/4 cup molasses

1/2 cup packed brown sugar

1/4 cup maple syrup

1/4 cup tomato ketchup

1 tablespoon dry mustard

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (optional, for a bit of heat)

4 cups water (or as needed)

8 ounces thick-cut bacon, cooked and chopped (or substitute smoked ham hocks)

Directions:

Place the pre-soaked beans in the slow cooker. Ensure there’s enough room for expansion.

Add the chopped onion and minced garlic.

In a bowl, combine molasses, brown sugar, maple syrup, ketchup, dry mustard, smoked paprika, black pepper, and cayenne. Pour over the beans.

Top with the chopped bacon or ham hocks.

Add enough water to cover the beans. Adjust the quantity if necessary.

Cover and cook on low for 6-8 hours, until the beans are tender and the sauce thickens.

Variations & Tips:

For a vegetarian version, omit bacon and add extra smoked paprika or liquid smoke.

Adjust sweetness to your liking by adding more brown sugar or maple syrup.

Freeze portions for convenient sides on busy nights.

This recipe is a testament to the power of love and patience in cooking. Serve these baked beans to your family and friends, and watch as they relish a dish that’s a beloved part of home-cooked history. Enjoy every bite, darlings!