Boston Baked Beans

Who can resist this wonderful comfort food from the past? Sweet with just a bit of tang.

• 4 cups dried navy beans
• 8 cups water
• 1 tablespoon salt
• 1 medium onion, chopped
• ½ pound salt pork, cut into 1-inch cubes
• ½ cup molasses
• ½ cup ketchup
• ¼ cup brown sugar
• 2 teaspoons dry mustard

1. Rinse and sort beans. Place beans, water, salt, onion, and salt pork into slow cooking pot. Cover and cook at Setting # 3 for 14 to 15 hours or overnight until beans are tender. Cooking time of beans can be reduced by precooking methods as follows: Place beans and water in slow cooking pot. Place pot on range top and bring to boil over medium heat. Boil 2 minutes. Transfer cooking pot to heating base using hot pads.
2. Add salt, onion, and salt pork, stirring to blend. Cover and cook at Setting # 3 for 3 to 4 hours until beans are tender.
3. Drain beans, reserving 2 cups of liquid. Return beans to cooking pot.
4. In bowl combined reserve bean liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook at Setting # 3 for 3 to 4 hours. Reduce heat to Setting # 2 for serving.

Makes 10 to 12 servings.