New England Crock-Pot Beans

• 1 lb. dry Great Northern beans
• 1 medium onion, chopped
• 1 small can tomato sauce
• 1 c. brown sugar
• 1 c. water (liquid drained from beans)
• 2 tsp. dry mustard
• 2 Tbsp. molasses
• 1 tsp. salt (more if desired)
• 1/4 lb. salt pork (lean), diced

1. Soak beans overnight in crock-pot turned on low.
2. Check beans in morning by blowing on beans in spoon; if outer coating curls back, they are ready to prepare.
3. Be sure beans are soft before mixing.
4. Drain beans over large container to keep the liquid.
5. Mix all remaining ingredients except salt pork.
6. (I mix these the night before and refrigerate.)
7. Cut salt pork in 1/2-inch slices and score to the rind.
8. Place 3 or 4 pieces of salt pork in bottom of crock-pot, then a layer of beans, some of mix.
9. Alternate until full.
10. Reserve 1 cup liquid to add during cooking.
11. Cook on high for 6 hours; remove to baking dish, picking out salt pork pieces to put on top.
12. Bake in 375u0b0 oven for 45 minutes.
13. Serves 8 to 10.

dry great northern beans, onion, tomato sauce, brown sugar, water, dry mustard, molasses, salt, salt pork

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737324 (may not work)