Crockpot Boston Baked Beanscrockpot, vegetables 1 lb dried navy beans 2 onions, chopped 1/2 cup brown sugar 1/4 cup molasses 1/3 cup catsup 1/4 lb bacon, diced 1 tablespoon salt 1 1/2 teaspoon dry mustard 1/4 teaspoon pepper Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours. Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worchestershire sauce. As an option, stir in 1 cup drained pineapple chuncks during the last hour of cooking for a delicious fruity flavor. Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991. |
