Ingredients: 1 pound dry small white beans 1 medium onion, chopped 8 slices bacon (about 5 ounces), chopped 1/4 cup light (mild) molasses 3/4 cup packed dark brown sugar 2 teaspoons dry mustard 1/4 teaspoon coarsely ground black pepper 1/8 teaspoon ground cloves 1/2 cup ketchup
Add after cooking as salt prevents beans from softening: 1 teaspoons salt 1 teaspoon Garlic salt
Hot Sauce (green) to taste
Directions: 1. Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in 6-quart saucepot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
2. In 4 1/2- to 5 1/2-quart slow-cooker pot, stir 3 1/2 cups water with beans and remaining ingredients except salt, until blended.
3. Cover slow-cooker with lid and cook beans on low setting as manufacturer directs, about 14 hours or until beans are tender and sauce is syrupy (7-8 hours on high also works). Stir salt into bean mixture before serving. Add hot sauce to taste.