- 2 1/4 pounds [1 kg] navy beans
- 1 medium onion, finely chopped
- 1 cup [250 mL] molasses
- 1/2 cup [125 mL] packed dark brown sugar
- 1 teaspoon [5 mL] dry mustard
- 1/2 teaspoon [2.5 mL] ground clove
- 1 teaspoon [5 mL] salt
- 1/4 pound [113 g] fat back salt pork, cut into 1-inch / 2.5-cm cubes [optional]
- Water
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- Soak beans overnight into 1 gallon [3.75 L] water.
- Mix together finely chopped onion, molasses, brown sugar, dry mustard, ground clove, salt and, if desired, salt pork cubes into a 5-quart [5-L] slow cooker.
- Drain then add beans; pour in enough cold water to cover.
- Cook on 'LOW' for 10 to 12 hours, stirring once after the first hour.
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