Updated Oct 5, 2016Chatelaine
- Stir onion with bacon, molasses, ketchup, Dijon, salt and chili flakes in slow-cooker insert. Stir in beans, beer and 3 cups of water until combined. Cover and cook on low until beans are tender, about 10 hours. Serve with baguette slices topped with grated cheese and broiled. Beans will keep well, refrigerated, up to a week.
We were surprised (but thrilled) that dry navy beans do not need to be soaked for this recipe. Beer can be replaced by 1 1/3 cups water.