Slow cooker baked beans

Summer is fast approaching, even if you live in the great northwest, where it feels like a crisp and brisk autumn has settled in and we'll never see the sun again.

A staple at any BBQ is baked beans, and I think I've landed on a simple, tasty, and healthy recipe that does not start with two large cans of pork & beans (I searched high & low for recipes that use dried beans and as many "whole" ingredients as possible).

Ingredients:
- 1 lb. dried navy beans or any small white bean, soaked over night, rinsed, and picked over for duds & rocks
- 1 red onion, peeled & diced
- 6 slices uncooked bacon, chopped
- 2 slices pickled jalapeno, diced*
- 1/4 c. brown sugar
- 1/4 c. molasses
- 1/2 c. cider vinegar
- 1/2 c. prepared barbecue sauce
- 1 T. prepared mustard
- 2 1/2 c. water
- salt & pepper

Directions:
Place the beans in the slow cooker. Add the onions, bacon, and jalapeno.

Mix the brown sugar, molasses, vinegar, barbecue sauce, and mustard together and pour over the beans. Add the water.

Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until beans are tender. Season liberally with salt and pepper after the beans have finished cooking.

*I didn't add the jalapeno when I made this recipe, but I would in the future for a little kick (but the goal isn't to make them spicy because there already is a lot of flavor going on here).