This recipe was handed down from my dad. I adjusted it to go into the slow cooker. It's a lot easier. Just set it and forget it.
Ingredients
- navy beans: 1 pack (16 ounce pack, dried)
- water: 4 cups (or more if needed)
- molasses: 0.5 cup
- brown sugar: 2 Tbsp
- salt: 1 tsp
- dry mustard: 0.75 tsp
- ground black pepper: 0.125 tsp
- salt pork: 0.25 pound (sliced)
- onion: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
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Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
-
Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
-
Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
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Cook on Low for 8 to 10 hours.
