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    New England Style Baked Beans

    Source of Recipe


    1/2 c chopped onion
    3 1/2 c dry navy beans
    1/2 c packed brown sugar
    1 lb smoked ham
    1/2 c molasses
    1 teasooon salt
    1/2 lb bacon
    1 ts dry mustard

    Completely soften beans by soaking overnight. (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; mix 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 prepared mustard during
    last hour.




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