Boston-style Beanscrockpot, vegetables 1 lb dried beans 6 cup water 1 1/2 teaspoon dry mustard 1/4 teaspoon pepper 1 tablespoon salt 1 large onion, chopped 1/4 cup brown sugar 1/4 cup molasses 1/2 cup ketchup 3 tablespoon minced salt pork Cover beans with 3 times as much water in large saucepan. Simmer for 30 minutes. Let stand for 1 1/2 hours, or until beans are tender. Drain. Place beans in slow cooker. Add 6 cups water, dry mustard, pepper, salt, onion, brown sugar, molasses, ketchup and pork. Cook on high for 4-6 hours or on low for 10-12 hours. Serves 8. Source: Home Cooking Typed in MMFormat by cjhartlin@msn.com 01/02/98 |
