Ingredients:

  • 1 lb dried navy beans, soaked overnight and drained
  • 8 oz smoked turkey breast, cut into 1/2-inch cubes
  • 1 medium yellow onion, finely diced
  • 1 tbsp olive oil
  • 1/2 cup ketchup
  • 1/3 cup molasses
  • 1/4 cup packed brown sugar
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 cup low-sodium vegetable broth

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 5 to 7 minutes until softened and translucent.
  2. Place the drained and rinsed navy beans into the slow cooker.
  3. Stir in the sautéed onions and the cubed smoked turkey.
  4. Pour the ketchup, molasses, brown sugar, mustard, Worcestershire sauce, pepper, salt, and vegetable broth over the ingredients.
  5. Stir gently until the beans are fully submerged in the liquid.
  6. Cover with the lid and cook on LOW for 8 hours (or HIGH for 4 hours).
  7. Stir the pot once halfway through the cooking time to distribute the sauce and prevent scorching.
  8. Check that beans are tender and the internal temperature of the poultry reaches 165°F (74°C). If the sauce is too thin, leave the lid off and cook on HIGH for an additional 30 minutes to reduce the liquid.