Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named that for the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

Here is my version:

BOSTON BAKED BEAN DINNER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

• Soak beans overnight.
• Brown hamburger, drain and layer into the bottom of your slow cooker.
• Cube and brown the salt pork. Add to slow cooker.
• Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
• Chop onion into small pieces and scatter over the meat.
• Add the beans to the slow cooker.
• Scatter the brown sugar over top evenly.
• Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
• Cook on low for 4-6 hours.
• Serve with Beer Bread or Cheddar Cheese Biscuits.
• Great dish for a church pot luck.