Ingredients
Scale
- 1 lb. dry navy beans
- 1 cup brown sugar (packed (I use dark brown sugar, but light works if its all you have))
- water to cover up to 1″ above beans
- 4 tsp. dry mustard
- 4 tbsp. molasses
- 1 small can tomato sauce
- 2 tablespoons ketchup (optional)
- 1 tsp. salt (or to taste)
- 1 large onion (diced finely)
- 1/8 scant tsp ginger
- 1/8 scant tsp cinnamon
- 1 tsp baking soda
- 1/4– lb. pork (a boneless pork chops chunked into small pieces works well or I used the trimmings from the ribs Add more if you wish)
- Dash- Hot Sauce (I prefer Louisiana Hot Sauce brand (This is optional, especially if you have children that will be eating.))
Instructions
- Wash and pick over beans, removing any stones, broken beans, etc.
- In a saucepan, cover beans with water (about 1 inch above top of beans). Simmer beans for 10 minutes.
- Let cool 5 minutes.
- Cover and leave to soak overnight.
- The next day pour off any remaining water used to soak beans, Transfer to CrockPot
- Mix ingredients (except for pork) and stir into beans.
- Submerge pork in beans. A slice of hickory smoked bacon can be placed 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 turn off crock pot and allow sauce to thicken slightly and beans to absorb more of the seasonings.
- Slice up bits of the pork to add to each serving.
- Category: Side
- Cuisine: Southern