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BOSTON BAKED BEANS




List of Ingredients



• 4 CUPS DRIED NAVY BEANS
  
• 12 CUPS WATER
  
• 1 TEASPOON SALT
  
• 1 LARGE ONION, CHOPPED
  
• 1/2 POUND SALT PORK, CUT INTO 1" CUBES
  
• 1/3 CUP MOLASSES
  
• 3/4 CUP CATSUP
  
• 3/4 CUPS BROWN SUGAR
  
• 1 TABLESPOON DRY MUSTARD
  
• COOK AT:
  
• LOW FOR 15 TO 18 HOURS
  






Instructions



1. RINSE AND SORT BEANS. PLACE BEANS, WATER, SALT, ONION AND SALT PORK IN STONEWARE COOKING POT. PLACE POT INTO HEATING BASE, COVER AND COOK AT LOW FOR 13 TO 15 HOURS, OR OVERNIGHT UNTIL BEANS ARE TENDER.
   
2. DRAIN BEANS, RESERVING 2 CUPS LIQUID. RETURN BEANS TO COOKING POT.
   
3. IN A BOWL, COMBINE RESERVED BEAN LIQUID WITH REMAINING INGREDIENTS. POUR OVER BEANS AND STIR TO BLEND.
   
4. COVER AND COOK AT LOW FOR 2 TO 3 HOURS TO BLEND FLAVORS.
   
5. 3 QUARTS OR 12 TO 16 SERVINGS.
   
6. TO HEAT AND SERVE CANNED BAKED BEANS:
   
7. CANNED BAKED BEANS MAY BE HEATED IN YOUR SLOW COOKER. SIMPLY ADD DESIRED AMOUNT OF BEANS TO STONEWARE COOKING POT AND ADD ANY ADDITIONAL INGREDIENTS AS DESIRED, STIRRING TO BLEND. PLACE COOKING POT INTO HEATING BASE, COVER AND HEAT AT LOW FOR 5 TO 6 HOURS, AT HIGH FOR 2 TO 3 HOURS OR ON AUTO FOR 3 TO 4 HOURS, STIRRING OCCASIONALLY. SET CONTROL TO LOW FOR SERVING