Crock-Style Beans
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
water
|
|
| 1 | pound |
navy beans, dried
|
|
| 4 | ounces |
salt pork
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
molasses
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
water
|
|
| 453.6 | g |
navy beans, dried
|
|
| 115.6 | ml/g |
salt pork
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
molasses
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 5 | ml |
dry mustard
|
|
Directions
In saucepan bring water and beans to boiling; reduce heat and simmer, covered, 1½ hours.
Remove from heat and pour into bowl; cover and chill.
Drain beans; reserve 1 cup liquid. Transfer beans and reserved liquid to crockery cooker. Stir in pork, onion, molasses, brown sugar, and mustard. Cover; cook on low heat setting for 12 to 14 hours. Stir. Makes 6 servings.
