1 lb. dry navy beans

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.

Transfer to CrockPot, along with water they were cooked in. Cover and leave to soak overnight.

The next day add:

1 cup brown sugar, packed
1 additional cup water (if beans are dry)
4 tsp. dry mustard
4 tbsp. molasses
2 tablespoons ketchup (optional)
1 tsp. salt (or to taste)
1 large onion, sliced
onion powder, to taste (optional)
1/4-1/2 lb. salt pork

Mix ingredients (except for salt pork) and stir into beans. Slash salt pork in 1/2 inch slices nearly up to the rind, but not all the way through. Cut across the previous slices until the salt pork is deeply scored. Submerge salt 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 before serving. Slice up bits of the pork to add to each serving.

Traditionally, the cooking is begun on a Saturday night. Baked beans make for a leisurely Sunday lunch and can be served with good quality natural casing frankfurts or kielbasa.