Weymouth Baked Beanscrockpot, side dish 1.00 lb pea beans water 0.75 cup molasses 0.50 cup black coffee 0.25 cup dark brown sugar; packed 1.00 tablespoon cider vinegar 2.00 teaspoon dry mustard 1.50 teaspoon salt 0.25 teaspoon ground black pepper 1.00 medium onion; peeled, halved, stuck wit 4.00 whole cloves; for onion 1.00 smoked ham hock; or 4.00 slice bacon; cooked Combine beans and water in slow cooker. Cover and cook on low heat for = 7 hrs. or until tender. Drain; refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard= , salt, and pepper in small bowl. Stir into beans in pot. Add onion and ha= m hock, pushing down into beans. Cook, covered, on low heat for 7 hrs. or = on high for 5.1/2 hours, or until beans are cooked through. Source: Family Circle, 9/19/95 |
