Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Chopped onion

  2. 3 1/2 cups 560g / 19oz Dry navy beans

  3. 1/2 cup 80g / 2.8oz Packed brown sugar

  4. 1 lb 454g / 16oz Smoked ham or 1/2 cup 118ml Molasses

  5. 1 Ooon salt

  6. 1/2 lb 227g / 8oz Bacon

  7. 1 teaspoon 5ml Dry mustard

Instructions Jump to Ingredients ↑

  1. Completely soften beans as directed above. (Beans should be soft before mixing with sugar and syrup). Drain, reserving 1 cup of liquid. Put beans in CROCK-POT. Add all remaining ingredients along with the 1 cup reserved bean liquid; m ix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours, stirring occasionally). Cut ham from bone and return to CROCK-POT. If thicker beans are desired, uncover and turn to high during last hour. VARIATION: Stir in 2/3 cup catsup and 2 tablespoons pre- pared mustard during last hour.


Send feedback