A Super Great (and Cheap) Crockpot Bean Recipe

Boston Baked Beans

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.