Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, July 4, 2013


1 lb pkg dry navy beans, rinsed and soaked overnight
1/2 tbsp baking soda
4 slices bacon, finely chopped
1 medium yellow onion, chopped fine
1/4 cup molasses
1/4 cup packed dark-brown sugar
2 cups boiling water
2 tsp dry mustard
1 tsp apple-cider vinegar
1/2 tsp salt
1/2 tsp pepper

Drain beans and place in a large saucepan; cover with water by 2-inches and stir in the baking soda.  Bring to a boil and boil over medium-high heat for 15 minutes.  Skim off any foam that builds up.

Fry bacon in a skillet for 4 to 5 minutes, stirring occasionally; add onion and cook for 5 minutes, stirring constantly.

Drain the beans and transfer to a crockpot or slow cooker.  Add the bacon/onion mixture over the beans.  Stir in the molasses, brown sugar, water, and 1 teaspoon of the mustard.

Place lid on cooker and cook on high for 5 hours or on low for 6 to 7 hours.

Stir in the rest of the mustard and the other ingredients; ready to serve.

Serves 8 to 10.

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