1lbs baconcooked and crumbled, or browned ground beef drained, or honey ham leftover diced up - or a combination.
3clovesminced garlic
1tbspgranulated garlic powder
1 ½cupsketchup
⅔cupdark brown sugar
⅓cuphoney
¼cupmolasses
2tbspapple cider vinegaror white distilled vinegar
2tbspyellow mustard
1tbspWorcestershire sauce
3tbspvegetable oil or use bacon grease
salt and pepper to taste
1tspdried oreganoOptional
½tspcayenne pepperOptional (or use 2 tbsp hot sauce)
½cupminced onionsOptional
Instructions
Soak Your Beans
I use the "quick method" of putting the beans in a saucepan, covering them with water, bring it to a boil, turn off the heat, cover and let soak for 2 hours, then put them in the fridge for 4 hours. I then pour then into a colander and rinse with cool water.
Put all ingredients into your chosen cooker and cook...
For Slow Cooker
Cook on Low for 8 to 10 hours or on high for 4 to 6 hours.
For Pressure Cooker
Cook on High for 45 minutes then test them. If the beans are not soft enough to your taste, cook on Low for an additional 30 minutes.
Notes
Cooking time in either method will depend on how soft your beans are after soaking.