Recipe#14129

Title: Baked Beans 01

rec.food.recipes archive

1/2 c chopped onion
 3 1/2 c dry navy beans
 1/2 c packed brown sugar
 1 lb smoked ham 
 1/2 c molasses
 1 teasooon salt
 1/2 lb bacon
 1 ts dry mustard
 Completely soften beans by soaking overnight. (beans should be soft
 before mixing with sugar and syrup). Drain, reserving 1 cup of
 liquid. Put beans in CROCK-POT. Add all remaining ingredients along
 with the 1 cup reserved bean liquid; mix well. Cover and cook on
 Low 10 to 12 hours. (High: 4 to 5 hours, stirring occasionally).
 Cut ham from bone and return to CROCK-POT.  If thicker beans are
 desired, uncover and turn to high during last hour.  VARIATION:
 Stir in 2/3 cup catsup and 2 tablespoons prepared mustard during
 last hour.