Crockery Cooker Beans
Slow cooker-style baked beans with onion, molasses, brown sugar and salt pork.
1 pound (2 cups) dry navy beans
6 cups water
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 cup onion, chopped
1/2 cup molasses
1/4 cup packed brown sugar
1/4 pound salt pork, cubed
- Place beans in boiling water (enough to cover) and simmer for 10 minutes. Drain and discard water.
- Combine beans, 6 cups water and salt in slow cooker. Cover and cook on low about 12 hours.
- Drain beans, reserving liquid.
- Combine beans with remaining ingredients and add enough bean liquid to cover beans. Cover and cook on low for another 6 hours.
Makes 6 to 8 servings.
Note: For a more traditional method of preparing this particular bean pot, try the following: After soaking beans, drain and cover with fresh water and salt and cook until tender (about 1 1/2 to 2 hours) adding water if needed. Drain beans, reserving liquid. Mix beans with remaining ingredients. Pour into 2 quart casserole with tight-fitting lid. Add enough bean liquid to cover beans. Bake covered at 300°F (150°C) for about 3 1/2 to 4 hours, stirring occasionally. Add boiling water as needed during baking
Recipe provided courtesy The Michigan Bean Commission.