New England Style Baked Beans

Course : Vegetables
Serves: 6
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1/2 Cup Chopped onion
3 1/2 Cup Dry navy beans
1/2 Cup Packed brown sugar
1 pound Smoked ham or
1/2 Cup Molasses
1 teaspoon salt
1/2 pound Bacon
1 teaspoon Dry mustard

Preparation / Directions:

Completely soften beans as directed above. (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; m ix 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 pre- pared mustard during last hour.

1 Kitchen's say:
  (3 3/4 Stars!)
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