New England Crock Pot Baked Beans

1 lb. dry navy beans

Wash beans.

In a saucepan, cover beans with water (about 1 inch above top of beans). Bring to a boil, turn down heat and simmer for 10 minutes.

Transfer to CrockPot, along with water they were cooked in. Cover and leave to soak overnight.

1 additional cup water (if beans are dry)
1 cup brown sugar, packed
4 tsp. dry mustard
4 tbsp. molasses
2 tablespoons ketchup
1 tsp. salt (or to taste)
1 large onion, diced
onion powder, to taste (optional)
1/4-1/2 lb. salt pork
4 strips hickory smoked bacon

Mix ingredients (except for salt pork and bacon) and stir into beans. Slash salt pork in 1/2 inch slices nearly up to the rind, but not all the way through. Cut across the previous slices until the salt pork is deeply scored. Submerge salt pork in beans. Place bacon strips over the top of the beans.

Turn CrockPot on low setting. Cover and cook for 6 hours, or until beans are tender. If beans start to become dry during cooking, add a small amount of hot water.

When beans are tender, taste and adjust seasonings before serving. Chop up the bacon and slice up bits of the pork to add to each serving.

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