| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
New England |
Crockpot, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 3 1/2 |
c |
Dry navy beans |
| 1/2 |
c |
Packed brown sugar |
| 1 |
lb |
Smoked ham or |
| 1/2 |
c |
Molasses |
| 1 |
|
Teasooon salt |
| 1/2 |
lb |
Bacon |
| 1 |
ts |
Dry mustard |
INSTRUCTIONS
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.
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