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New England Style Baked Beans




Source of Recipe


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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.