Crock-Pot Baked Beans

If you simmer the beans and mix the ingredients the night before, it's ready to go when you leave for work! Modified from the Better Homes and Gardens New Crockery Cookbook. Leave out the pork for vegetarian, or substitute bacon or hot dogs.

• Ready In: 7 hrs 15 mins
• Serves: 6-8

Ingredients

• 1  lb dry white beans or 1  lb great northern bean
• 1  cup  diced onion
• 1⁄2 cup molasses
• 1⁄3 cup brown sugar
• 1  cup water
• 1⁄4 teaspoon pepper
• 1⁄4 lb salt pork, diced (optional)

Directions

1. Rinse beans. In a large pot, bring 8 cups water and beans to boiling. Reduce heat; simmer, covered, for 1.5 to 2 hours or until beans are tender. Drain.
2. In a 3.5 or 4 quart Crock-Pot, combine drained beans and rest of ingredients. Stir well, but try not to mash up the beans.
3. Cover; cook on low for 10 to 12 hours, or high 5 to 6 hours. Stir before serving.
4. For a 5 or 6 quart cooker, double the ingredients and follow directions above. For a 1 quart cooker, use 3/4 cup beans, 1/2 cup onion, 1/4 cup water, 1/4 cup molasses, 3 tablespoons brown sugar, a dash of pepper, and 2 ounces salt pork.