New england style baked beans
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Dry navy beans |
| (3 1/2 cups) | ||
| ½ | cup | Chopped onion |
| ½ | cup | Packed brown sugar |
| 1 | pounds | Smoked ham or |
| Ham hocks or 1/2 pound | ||
| Cubed salt pork | ||
| 1 | teaspoon | Dry mustard |
| ½ | cup | Maple syrup |
| 1 | teaspoon | Salt |
Directions
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 ⅔ cup catsup and 2 tablespoons pre- pared mustard during last hour. From Rival Crock-Pot cookbook, date unknown From: Crock.zip
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