I found this recipe in the June 2009 issue of Family Circle magazine. It is located on page 224. It is also located here.
I really enjoyed these beans. They reminded me of all the delicious beans I ate growing up in Maine when we would go to the maple sugar farms. I decided to add some maple syrup in to the beans after they were finished cooking. This really added flavor to the beans.
- 1 pound of navy beans, soak overnight and then rinse.
- 1/2 teaspoon of baking soda
- 4 slices of bacon, finely chopped
- 1 medium-size onion, finely chopped
- 1/2 cup of molasses
- 1/4 cup of dark-brown sugar
- 2 cups of boiling water
- 2 teaspoons of dry mustard
- 1 teaspoon of cider vinegar
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- Drain the beans and place them in a large saucepan. Cover the beans with water. The water should be above the beans by 2 inches.
- Next stir in the baking soda.
- Bring it to a boil over medium-high heat.
- Then boil for 15 minutes. Skim off any foam.
- Meanwhile, heat a 10-inch nonstick skillet over medium-high heat. Add the bacon to the skillet and cook 4 minutes, stirring occasionally.
- Next add the onion to the pan; cook 5 more minutes, stirring almost constantly.
- Drain the beans and transfer them to a slow cooker.
- Top the beans with the bacon mixture.
- Stir in the molasses, sugar, boiling water and 1 teaspoon of the dry mustard.
- Cover and cook on high for 5 hours or on low for 6-1/2 hours.
- Remove the cover; stir in the remaining 1 teaspoon dry mustard, the cider vinegar and salt and pepper; serve immediately.