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This is a TWO day process with pre-soaking the beans and cooking time.
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The night before, pre-soak 1 pound of Northern beans.
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So place them in a colander and pre-rinse them, removing any old beans or debris.
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Then place them in a glass bowl and cover with cold water covering about 1 inch over the beans.
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Then cover with plastic wrap and place in the fridge overnight.
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I would not use canned beans as this may be too mushy.
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The next day, cut up the bacon in small bite size pieces.
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Put it into a skillet over medium heat and fry it up with the onion.
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Once the onion is translucent and the bacon is cooked through, remove it from the heat.
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Drain off the grease.
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Then cut the sausage on the bias (diagonally) into 1-inch thick slices.
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Add the sausage, bacon and onions into the slow cooker.
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Drain the water off the beans and add them into the slow cooker as well.
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Then, add all the rest of the ingredients into the cooker and mix together.
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Set the slow cooker on low, put the lid on and cook for 8 hours.
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YUM!
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This is a meal in itself.
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NOTE: Instead of a slow cooker, I made this in a cast-iron Dutch oven and set it in the oven at 250 F for 8 hours.
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Sparky Sauce has some hot spices and sweetness.
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It is made in Nebraska.
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I have no interest in the company.
