New England Baked Kidney Beans in the Crock Pot

If you like Kidney Beans, then this is a recipe not to be missed! Rich in flavor and absolutely delicious! Serve with Boston Brown Bread and you have one fabulous meal! I use my 6 qt. crock pot and there is plenty of room. Preparation time does not include soaking beans overnight. The cooking time is approximate, so check your beans periodically.

• Ready In: 12 hrs
• Serves: 8

Ingredients

• 2  lbs kidney beans, cleaned
• 1⁄2 cup sugar
• 2⁄3 cup molasses
• 6  teaspoons dry mustard
• 2  teaspoons salt
• 1⁄4 teaspoon pepper
• 1  large onions, cut in 1/2 or 1  large onion, diced small
• 1⁄4 lb salt pork, cut into 1-inch chunks
• 4 1⁄2 cups water, boiling

Directions

1. Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans.
2. Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally.
3. Check water occasionally to make sure there is enough water in the beans, so they don't boil dry.
4. Note:
5. If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.