Cook Time: 8 hours
Ingredients:
- 16 ounces yellow eye beans
- 1/4 cup chopped onion
- 2 tbsp. butter
- 2 tbsp. brown sugar
- 1 tbsp. salt
- 1/4 tsp. ginger
- 1/4 tsp. dry mustard
- 1 tsp. dried leaf thyme
- 1/4 c. molasses
Preparation:
Pick over beans, looking for small rocks and imperfect beans. Cover with cold water and soak overnight. In morning bring to boil on the stovetop. Simmer until the husks curl when you blow on them. Rinse with hot water. Put half of the beans into crockpot. Sprinkle with half of the onion and dot with 1 tablespoon of the butter. Repeat with second half. In a liquid measuring cup combine dry ingredients. Add molasses to 1/2 cup mark. Add hot water to 1 cup mark; stir to blend. Pour over beans. Add more hot water to rinse out cup and barely cover the beans. Cover and cook for 7 to 9 hours. Remove cover the last hour to cook down, or cool and reheat. Serves 6 to 8.
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