My Own Crock Pot New England Baked Beans

• 2 lbs dried white pea beans (small white beans) or 2 lbs navy beans (small white beans)
• 2 medium onions, whole
• 4 -6 ounces salt pork, meaty cut into chunks (optional)
• 1 cup molasses
• 3/4 cup brown sugar, packed
• 2 tablespoons sweet pickle juice or 2 tablespoons vinegar
• 1/2 teaspoon black pepper
• 2 teaspoons dry mustard
• 1/16 teaspoon cinnamon
• 2 cups water
• water

1. Soak beans over night or do a quick soak method. If soaking, drain soaking water, replace with new and boil the beans 30 minutes. I know what crock pots say about beans and sorry companies, this works!
2. Place onions and salt pork in bottom of pot.
3. Pour in beans drained of water.
4. Mix the next 7 ingredients in a saucepan and bring just to the boil stirring occasionally. Pour over beans in pot.
5. Add water to cover beans and cook on low 10-12 hours (or more) topping with water if necessary.
6. Stir every 2 hours and cook with lid off for final 2 hours to thicken. I usually find that I need to stop adding water at this point and stir occasionally as beans will "appear" dried out on top; this is how they should look. Just stir.
7. These should be saucy rather than liquidy or dry. a thick sauce. Unfortunately this is not a crock pot recipe which can be left unattended for more than 2-3 hours.
8. Eating the onions is one of the best parts! I used to only use 1 until my mother began screaming give me an onion!
9. These freeze very well. Freeze in plastic containers or bags and thaw at room temperature. Re-heat adding a bit of water if necessary as they *can* thicken upon freezing.

white pea beans, onions, salt pork, molasses, brown sugar, sweet pickle juice, black pepper, mustard, cinnamon, water, water

Taken from www.food.com/recipe/my-own-crock-pot-new-england-baked-beans-146946 (may not work)