Crockpot Boston Baked Beans

I adapted my grandmother's Boston Baked Beans recipe that we make in the crockpot. I left the mustard in but there's so little of it that you could easily leave it out.

1 lb. small white dry beans

1/8 pound of salt pork or bacon (my son is allergic to pork so I used shortening and a little bit of smoke flavoring)

3 Tbsp brown sugar

1 tsp salt

3 Tbsp molasses

� tsp mustard

1 med. Onion diced

1/4 cup catsup (corn-free of course, for my corn-allergic son)

1) Prepare beans. Wash beans and remove clinkers (small rocks). Par boil in large pot or spaghetti cooker for 1 � hours. Drain.

2) Place beans in slow cooker with other ingredients, add water just to cover the beans, and cook until beans are thick and dark brown, usually 8-12 hours stirring occasionally.

3) For variations add more onions or condiments. For BBQ style, add chopped green pepper, double sugar and molasses and substitute BBQ sauce for catsup..

-- Sarah Natividad http://curiousworkmanship.etsy.com http://organicbabyfarm.blogspot.com

Contributed by :

 * FOODALLERGYKITCHEN Y-Group