Instructions: Wash the navy beans thoroughly. Soak overnight in the eater in a 3 1/2 quart slow cooker. The next day, cover and cook the beans (on the high setting) for 3 hours or until tender. Drain the beans, reserving 2 cups of the cooking liquid. Meanwhile, fry the bacon in a 10-inch skillet, over medium heat, 5 minutes or until crisp. Remove with a slotted spoon and drain on paper towels. Brown the pork cubes in the pan drippings for 5 minutes. Combine the beans, bacon, pork, 2 cups reserved bean liquid, onion, garlic, bay leaf, thyme, and salt and pepper in the slow cooker.

Cover and cook on low setting for 5 hours or until the pork is tender.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.