Ingredients[]
- 1 lb navy or kidney beans
- 6 cups water
- ⅓ cup molasses
- 2 tbsp brown sugar
- 1½ tsp salt
- ½ tsp dry mustard
- ½ cup butter
Directions[]
- Precook beans in boiling water for 2 minutes.
- Cover and let stand 1 hour.
- Then simmer for 1 hour until tender.
- Drain, reserving liquid.
- Place beans in crock pot.
- Mix 1 cup reserved liquid, brown sugar, molasses, salt and mustard.
- Pour over beans and dot with butter.
- Cover and cook for 6 – 12 hours on low setting.