1 pound dried navy beans, soaked overnight and drained

4 cups beef broth

1 pound bacon, chopped into small pieces

1 large yellow onion, diced

3 cloves garlic, minced

1/2 pound ground beef

1/2 cup packed light brown sugar

1/2 cup ketchup

2 tablespoons yellow mustard

2 tablespoons Worcestershire sauce

1 tablespoon molasses

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Chopped fresh parsley, for garnish (optional)

Instructions:

Soak the beans: Place the dried navy beans in a large bowl and cover them with several inches of water. Soak them overnight (at least 8 hours). Drain the soaked beans and set them aside.

Brown the bacon: In a large skillet over medium-high heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.

Sauté the vegetables: In the same skillet with the bacon grease, cook the diced onion until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.

Brown the ground beef: Add the ground beef to the skillet and cook until no longer pink, breaking it up into small pieces as it cooks. Drain any excess grease.

Combine and cook: In a large slow cooker, combine the soaked and drained beans, beef broth, browned bacon, sautéed vegetables, and ground beef mixture. Stir in the brown sugar, ketchup, mustard, Worcestershire sauce, molasses, chili powder, cumin, smoked paprika, and season with salt and pepper to taste.

Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beans are tender. Stir the beans occasionally during cooking, especially if using the high setting, to ensure even cooking.

Taste and adjust seasoning as needed. If the beans look dry, you can add a bit more beef broth or water.

Serve the beans warm, garnished with chopped fresh parsley if desired. These beans pair well with grilled meats, cornbread, or a simple green salad.”