Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------RIVAL CROCK-POT COOKBOOK-----------------------
1/2 c Chopped onion 1/2 c Molasses
3 1/2 c Dry navy beans 1 Teasooon salt
1/2 c Packed brown sugar 1/2 lb Bacon
1 lb Smoked ham or 1 ts Dry mustard

Completely soften beans as directed above. (Beans should be soft
before mixing with sugar and syrup). Drain, reserving 1 cup of
liquid. Put beans in CROCK-POT. Add all remaining ingredients along
with the 1 cup reserved bean liquid; m ix well. Cover and cook on Low
10 to 12 hours. (High: 4 to 5 hours, stirring occasionally). Cut ham
from bone and return to CROCK-POT. If thicker beans are desired,
uncover and turn to high during last hour. VARIATION: Stir in 2/3 cup
catsup and 2 tablespoons pre- pared mustard during last hour.

Posted 10-13-93 by FRAN MCGEE on F-Gourmet

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger#lunatic.com, moderator
of GT Cookbook and PlanoNet Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 12-11-95

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