Broccoli Casserole

• 1 head broccoli
• 1 c. Minute rice, cooked
• 3/4 lb. Velveeta cheese
• 1/4 c. milk
• 1 stack pkg. Ritz crackers
• 1 stick butter
• salt and pepper to taste
• 1 lb. navy beans or small white beans
• 1 Tbsp. yellow mustard
• 5 oz. sliced, lean salt pork or ham bone
• 3/4 c. dark brown sugar
• 1/2 tsp. ground cloves
• 2 large, chopped onions

1. Rinse beans in colander and pick over.
2. Put beans in a large Dutch oven and cover with water.
3. Let soak at least 1 hour, adding water if needed to keep covered.
4. Simmer beans 1 hour, removing foam on top.
5. Keep adding boiling water as needed to just cover beans.
6. Put beans into slow cooker crock or leave in Dutch oven to cook in oven.
7. Add all other ingredients; stir, cover and set on low in slow cooker or 300u0b0, covered, in oven; oven method requires 6 to 7 hours.
8. Add water as necessary to keep beans covered and removing cover for final hour of cooking to brown.
9. Slow cooker method is best done the night before and allowed to cook, covered, all night and the next day.
10. They are ready any time after approximately 12 hours.
11. No peeking necessary as no water needs to be added with this method.

broccoli, rice, velveeta cheese, milk, stack, butter, salt, navy beans, yellow mustard, pork, dark brown sugar, ground cloves, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958156 (may not work)