Recipe #360. Holiday Countdown.

                                                                      Baked Beans

1 Pound dry Navy Beans; soaked overnight or a few hours.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for sauteing.
4-6 Strips of Bacon; cut into smaller chunky pieces.
1 Cup Low-Sodium Ketchup.
1/2 Cup Brown Sugar Splenda.
1/4 Cup pure Maple Syrup.
1/4 Cup Molasses.
1-2 Teaspoons Mustard.
1 Teaspoon Apple Cider Vinegar.
3-4 Cups of Water or enough to cover Beans for cooking, but not too much.

Drain and rinse the Beans.
Put into the Crock-Pot.
Saute the Bacon, Onion and Garlic together.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir well.
Cover and cook on High for 5-6 hours or until everything is done and the consistency is right.