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2 lbs. Navy beans
10 c. water
3 tsp. salt
1/2 c. chopped onion
1/2 lb. salt pork, chopped
1/4 c. molasses
3/4 c. brown sugar
2 tsp. dry mustard
1/2 c. ketchup
2 c. reserved hot bean liquid

Wash and sort beans. Place beans in slow cooker. Add water, salt, onion and salt pork. Mix well so that salt pork is covered by beans. Cover pot.

Set slow cooker to low for 13 to 15 hours or overnight until tender. (Cooking time may be reduced to 9 to 10 hours if beans are soaked 4 to 5 hours before cooking.)

When beans are tender, drain liquid and reserve the 2 cups hot bean liquid. To beans, add molasses, brown sugar, dry mustard and ketchup; stir. Add bean liquid, stir. Cover and simmer beans on low for 3 to 4 hours. Makes 4 quarts.

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