Soak beans overnight in water to cover. In the morning, drain excess water. Put beans and 6 c cold water in kettle. Bring to boil, boil 2 minutes.
Pour beans and 1-3/4 c of the liquid into a slow cooker, reserve remaining liquid. Add salt, bacon, sugar, molasses, onion and mustard. Stir thoroughly.
Cover and cook on low for 10 hours or on high for 4 hours. The slower the beans cook, the tastier they will be.
If the mixture becomes too thick, add some of the reserved bean liquid. Chopped ham can be added.
Originally Submitted
11/29/2015
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