New England Baked Kidney Beans In The Crock Pot

• 2 lbs kidney beans, cleaned
• 1/2 cup sugar
• 2/3 cup molasses
• 6 teaspoons dry mustard
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 large onions, cut in 1/2 or 1 large onion, diced small
• 1/4 lb salt pork, cut into 1-inch chunks
• 4 1/2 cups water, boiling

1. Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans.
2. Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally.
3. Check water occasionally to make sure there is enough water in the beans, so they don't boil dry.
4. Note:
5. If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.

kidney beans, sugar, molasses, dry mustard, salt, pepper, onions, salt pork, water

Taken from www.food.com/recipe/new-england-baked-kidney-beans-in-the-crock-pot-303131 (may not work)