Crock Style Beans
|Dry navy beans||1 Pound|
|Water||8 Cup (128 tbs)|
|Salt pork||4 Ounce, cut in small pieces|
|Chopped onion||1 Cup (16 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
Rinse beans; place beans in large saucepan and add the water.
Bring to boiling; reduce heat and simmer, covered, for 1 hour.
Remove from heat and pour into a bowl; cover and refrigerate overnight.
Drain beans, reserving the cooking liquid; measure 1 cup for low heat cooking or 1 1/2 cups for high heat cooking.
Place beans in the bottom of a slow electric crockery cooker.
Stir in reserved cooking liquid, salt pork, onion, molasses, sugar, and mustard.
Cover and cook on low heat setting for 12 to 14 hours or on high heat setting for 5 hours.
Before serving, stir through the beans.