New England Saturday Night Baked Beans

My father always made the baked beans in our house. He never wrote the recipe down so this is how I've adapted it to make in a crockpot. We used to have them with Hot dogs and brown bread on Saturday nights in the winter, If there was any left overs we would have them for breakfast Sunday morning with our eggs. Sometimes I have skipped the soaking overnight and just boiled the beans a little longer to make sure they soften. I discovered by adding the baking soda and vinegar, it had helped lessen the need for "Beano"...

• Ready In: 4 hrs 30 mins
• Serves: 8

Ingredients

• 1  lb navy beans or 1  lb great northern bean
• 1  onion
• 1  piece salt pork, with rind scored
• 1  tablespoon dry mustard
• 1  tablespoon baking soda
• 1⁄2 cup brown sugar (light or dark)
• 1⁄2 cup molasses
• 1⁄4 cup vinegar
•  water

Directions

1. Pick over beans making sure there's no rocks or bad beans in the bag. Soak them overnight in just enough cold water to cover them. Drain water and fill pot with clean water to about an inch above beans. Bring to boil, simmer for about 10 minutes. Drain and pour beans into a crockpot. Put in the onion and salt pork. Put in the other ingredients, finish by pouring in enough water to just cover the beans. Stir and let cook slow at least 5 hours, until beans are tender. Add water if needed. If the water hasn't cooked down you can take the lid off to allow thickening.
2. I love to put on a pot of these on a Saturday morning and smell them cooking all day.