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Night before, rinse navy beans and place into a large crock-pot with water. Soak overnight. Fry bacon, draining grease. Combine bacon with remaining ingredients and store in refrigerator until morning.
Morning of serving: set aside liquid. Add to beans in crock-pot, all the remaining ingredients. Cover crock-pot with a piece of aluminum foil, then with cover. Cook on high up to 12-24 hours, adding liquid occasionally if necessary. Serves: 12 (1/2 cup per srvg)
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