Recipe by Laura Meehan
This is an adaptation from a slow-cooker recipe book. It is great because you can come home to a yummy meal. Some of my family likes this with hot dogs and/or brown bread. I often prepare everything the night before, then set it to cook in the morning. For the calorie-conscious, you can substitute Splenda for some or all of the sugar.
- 1 lb dried great northern beans
- 8 cups cold water
- 1 cup onion, chopped
- 1 cup water
- 1⁄2 cup molasses
- 1⁄2 cup brown sugar
Directions See How It's Made
- Rinse the beans. In a large pan or Dutch oven, bring the 8 cups (plus or minus) and the beans to a boil. Reduce heat and simmer for 1.5 to 2 hours, then drain.
- In a 3.5- or 4-quart crock pot, combine drained beans and onion. Pour the water, molasses, and brown sugar over them.
- Cover. Cook on low for 10 to 12 hours or on high for 5 to 6 hours. They are very HOT; please allow cooling time.