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Ingredients:
 1 lb. or ½ cups kidney beans, or Jacob’s cattle, or Stueben yellow eye
6 cups water
1 onion, chopped
Salt to taste
4 ounces cured pork
¼ cup molasses
4 Tablespoons brown sugar
1 Teaspoon dry mustard
¼ cup ketchup
1 Teaspoon A&D Seasoning
Directions:
Sort and degas beans.
In a slow cooker place beans, water, onion, salt and pork. Cover the pot and cook on low for 9 to 10 hours.
Drain beans, saving the liquid. Add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. Cover and cook on low for 1 hour. |
