1 package of dry navy beans

1/4 c brown sugar

4 pieces of  turkey bacon ( I’ve found some excellent nitrate free at Natural Grocers)

1 tsp. salt

3 tbsp. molasses

Rinse and sort out the strange beans from the bag. Boil beans in 6 cups of water for two minutes.  Set for one hour.

Place beans in a crock pot and add 1/4- 1/2 pound of cooked turkey bacon, 1/4 c brown sugar, 1 tsp. salt and 3 tablespoons of molasses.

Fill up crock pot with water covering beans with at least several inches of water and cook on low overnight for 6-8 hours.

Seems like a lot of work, but I was bringing dinner over to a friend who comes down with migraines after consuming pork and she is restricting salt.  The recipe is from HEB a food market in Texas near our home. The only changes I made to the recipe was to increase the bacon and use a crock pot instead of boiling on the stove for several hours. Canned beans contain trigger items for my sweet friend, but I love HEB Borracho Beans with Shiner Bock Beer.

The beans are just lightly sweet and perfect with eggs topped with basil leaves cut “chiffonade style” or thin strips with a scissors( a full leaf is too much for breakfast faire) and salsa in lieu of toast.

The meal I made for her had baked chicken and rice with a little chicken broth for flavor. The beans placed in a couple of mason jars.

This also is a perfect way to serve for a tailgate. I’ve transported beans unsuccessfully in my trunk, even placing the crock pot in box.

Pour beans into the jars, seal the tops and place in a pot with a hot brick (wrap in foil) and snuggle the glass with napkins.  The beans are easily consumed with a fork, standing at your tailgate.