1 can (7 pound size) butter beans 1/2 pound bacon (or use a whole pound if you’re feeling decadent) 1/2 cup ketchup 1 tablespoon mustard 1/2 cup brown sugar 1 small onion, diced 1 teaspoon salt 1/4 teaspoon ground ginger 1/4 cup molasses
Preheat oven to 375 degrees F. Bake the bacon while you're prepping the rest of the ingredients: Cover a large baking sheet with foil and lay out the bacon in a single layer. Place in the oven and bake for about 20 minutes, until crispy and golden brown. Remove and place on paper towels to cool and drain. Chop into small pieces with a sharp knife.
While bacon is baking, place all the remaining ingredients in the slow cooker - if your can of butter beans has a lot of extra liquid (like mine), drain off about 2 cups of it so your beans aren't too watery. Add the rest of the ingredients and stir everything together well. Turn the slow cooker on LOW for 4-6 hours. Add the bacon, stir in briefly and replace the lid. That's it!