Tuesday, October 2, 2007

Boston Baked Beans

4 cups dried navy beans
8 cups water
1 tablespoon salt
1 medium onion, chopped
1/2 pound salt pork, cut into 1-inch cubes
1/2 cup molasses
1/2 cup catsup
1/4 cup brown sugar
2 tsp dry mustard

1. Rinse and sort beans. Place beans, water, salt, onion and pork in slow cooker. Cover and cook on low for 10 hours or until beans are tender.
2. Drain beans, reserving 2 cups of the liquid. Return beans to cooking pot. In bowl combine reserved liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook on low for 2 hours.

Makes 10-12 servings.

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