· 8 cups water
· 1 pound navy beans, dried (2−1/2 cups)
· 4 ounces salt pork − cut into small pieces (1 cup)
· 1 cup onion, chopped
· 1/2 cup molasses
· 1/4 cup brown sugar, packed
· 1 teaspoon dry mustard
In saucepan bring water and beans to boiling; reduce heat and simmer, covered, 1−1/2 hours. Remove from heat and pour into bowl; cover and chill. Drain beans; reserve 1 cup liquid. Transfer beans and reserved liquid to crockery cooker. Stir in pork, onion, molasses, brown sugar, and mustard. Cover; cook on low heat setting for 12−14 hours. Stir.
· 1 pound navy beans, dried (2−1/2 cups)
· 4 ounces salt pork − cut into small pieces (1 cup)
· 1 cup onion, chopped
· 1/2 cup molasses
· 1/4 cup brown sugar, packed
· 1 teaspoon dry mustard
In saucepan bring water and beans to boiling; reduce heat and simmer, covered, 1−1/2 hours. Remove from heat and pour into bowl; cover and chill. Drain beans; reserve 1 cup liquid. Transfer beans and reserved liquid to crockery cooker. Stir in pork, onion, molasses, brown sugar, and mustard. Cover; cook on low heat setting for 12−14 hours. Stir.
