Crock-style Beanscrockpot 8 cups water 1 pound navy beans; dried (2-1/2 cups) 4 ounces salt pork cut into small pieces (1 1 cup onion; chopped 1/2 cup molasses 1/4 cup brown sugar, packed 1 teaspoon dry mustard In saucepan bring water and beans to boiling; reduce heat and simmer, covered, 1-1/2 hours. Remove from heat and pour into bowl; cover and chill. Drain beans; reserve 1 cup liquid. Transfer beans and reserved liquid to crockery cooker. Stir in pork, onion, molasses, brown sugar, and mustard. Cover; cook on low heat setting for 12-14 hours. Stir. Makes 6 servings. Lori Escorcio |
