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1 Pound Dry Navy Beans
1 Pound Sliced Bacon -- cooked and crumbled
1 Bottle (32 Oz. ) Tomato Juice
1 Can (8 Oz. ) Tomato Sauce
2 Cups Chopped Onion
2/3 Cup Packed Brown Sugar
1 Tablespoon Soy Sauce
2 Teaspoons Garlic Salt
1 Teaspoon Worcestershire Sauce
1 Teaspoon Ground Mustard
Place beans in a 3-quart saucepan; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In 5 quart slow cooker, combine remaining ingredients; mix well. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender. Yield 12-15 servings.
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