Be the first to Ingredients:
- 1 pound dried navy beans
- 6 cups water
- 1 cup chopped onion
- 1/2 pound salt pork, cut into 1/2-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon light brown sugar, packed
- 1/2 cup ketchup
Preparation:
Add more water, as necessary, to cover the beans. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer gently for about 1 hour, or until tender.
Drain beans, reserving liquid. Put half of the beans in a casserole or bean pot; sprinkle with half of the onion. Add diced salt pork, remaining beans, and the remaining chopped onion. In a bowl or measuring cup, combine the salt, pepper, mustard, brown sugar, and 1/2 cup of the bean cooking liquid. Add the ketchup and 1 more cup of cooking liquid. Pour over the beans. Add enough water to cover beans. Cover the dish and bake at 275° for about 6 hours, or until beans reach desired consistency. Remove the cover for the last 25 minutes of baking time.
Serves 6 to 8.
Crockpot Baked Beans
Picnic Beans with Bacon
Texas Bean Bake
Beef and Lima Beans
Pineapple Baked Beans and Beef
Barbecue Bean Stew
Crockpot Cowboy Beans
Four Bean Casserole
Spareribs and Beans
Honey Baked Beans
Bean Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
