- 4 cups [1 L] navy beans
- 8 cups [2 L] water
- 3 teaspoons [15 mL] salt
- 1/2 cup [125 mL] chopped onion
- 1/2 pound [227 g] salt pork, cut into 1-inch [2.5-cm] cubes
- 1/2 up [125 mL] molasses
- 1/4 cup [60 mL] dark brown sugar
- 2 teaspoons [10 mL] dry mustard
- 1/2 cup [125 mL] catsup
- 2 cups [500 mL] reserved hot bean liquid
|
- Rinse and sort beans; transfer beans into slow cooker.
- Add water, salt, chopped onion and salt pork cubes; mix well so that salt pork cubes are covered by beans.
- Cover and cook on 'MEDIUM' for 13 to 15 hours or overnight, until beans are tender.
- When beans are tender, drain bean liquid reserving 2 cups [500 mL] liquid.
- Stir molasses, dark brown sugar, dry mustard and catsup into beans.
- Pour in reserved bean cooking liquid and stir.
- Cover and cook beans, still on 'Medium', for 2 to 3 hours more, before serving.
|
