Prep 1 hr
Cook 10 hrs
This is my receipe I have used for years. It goes together quickly and is absolutely delicious. It has never failed me and I am always asked for the receipe.
- Soak beans overnight in 8 cups water.
- Next day drain water and add to pot with lots of water.
- Bring to boil reduce heat and simmer 1 to 1 1/2 hours.
- till tender.
- Drain and rinse with hot water.
- Place beans, onion, 1 cup hot water, cooked bacon, brown sugar, molasses,tomato paste, salt, dry mustard and pepper in a crock pot and
- mix throrougly.
- Simmer 10-12 hours on low setting.
Took alot of planning ahead, but the end result was good! Next time I'll only be cooking it around 6 hours as the time stated would definitely dry the beans out in my slow cooker.
I halved this recipe, used a 15 oz. can of navy beans in water and a 15 oz. can of white kidney beans in water. The only other changes I made were using ketchup instead of tomato paste--couldn't justify opening a can of tomato paste only to use such a small amount--and prepared honey Dijon mustard instead of the dry mustard. I fried the bacon, coarsely crumbled it and put it aside, then poured the bacon grease into a stew pot to heat the coarsely chopped onions in. Once the onions were tender, I added the rest of the ingredients. Since the beans were already pre-soaked, I heated all of the ingredients on low for two hours so all the flavors could blend and the molasses and brown sugar could thicken. Absolutely delicious, and a good source of iron!
These beans were great, I made a few changes because of what I had: I used kidney beans, and I didn't use any bacon, and I only used about half of the sugar (because I didn't have the extra saltiness of the bacon). I had coarsly chopped the onions, I think next time I will mince them as fine as I can. These were very good and a way better alternative to the beans in the can. Thanks for this recipe!