Baked Beans


1 lb. Navy or Great Northern Beans
1 Cup or ¼ lb. Ham or Bacon
1 Medium Onion, chopped
1 Cup Water, reserved from the beans
1 Cup Brown Sugar
½ Cup Molasses
2 Teaspoons Dry Mustard
½ Teaspoon Salt
¼ Teaspoon Pepper


Rinse and sort beans, removing any stones. Place the beans in a large bowl and cover with water, soaking overnight.

Remove any remaining stones or shriveled beans. In a large pot, cover the beans with water and simmer for 1 to 1 ½ hours or until tender. Reserve the water from the beans and set aside. Place the beans in the crook pot.

Chop the ham and onion into small pieces. In a small bowl, combine 1 Cup of reserved bean water, brown sugar, molasses, dry mustard, salt and pepper.

Add the ham and onions to the slow cooker. Pour the sugar mixture over the beans. Stirring gently to coat beans.

Cook for 8 hours on Low (200°) or High (300°) for 4 hours.

Or cook in the oven at 350° for 2 hours. If the beans become dry, add some of the reserved bean water.