Tangy Cranberry Beans

Name: Tangy Cranberry Beans
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 10 servings.
Ingredients: 3 cups dried navy beans; 4 cups unsweetened cranberry juice; 1/2 pound bacon strips, cooked and crumbled; 1 medium onion, chopped; 1/2 cup ketchup; 1/3 cup packed brown sugar; 1/4 cup molasses; 1-1/2 teaspoons salt; 1-1/2 teaspoons ground mustard; 1/8 teaspoon ground ginger

Whenever I take these beans to barbecues, they’re always eaten up right away. —Wendie Osipowicz, New Britain, Connecticut

Ingredients

3 cups dried navy beans
4 cups unsweetened cranberry juice
1/2 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1/2 cup ketchup
1/3 cup packed brown sugar
1/4 cup molasses
1-1/2 teaspoons salt
1-1/2 teaspoons ground mustard
1/8 teaspoon ground ginger

Directions

Rinse beans. Place in a saucepan; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1-4 hours. Drain and rinse beans, discarding liquid.
Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.