| New England Style Baked Beans |
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1/2 cup Chopped onion
3-1/2 cups Dry navy beans
1/2 cup Packed brown sugar
1 pound Smoked ham or
1/2 cup Molasses
1 Teasooon salt
1/2 pound Bacon
1 teaspoon Dry mustard |
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| Instructions |
| Completely soften beans as directed above. (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; m ix 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 pre- pared mustard
during last hour.
Servings: 6
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