1 lb. Navy beans
1 cup chopped onion
1 cup catsup
1 tbsp. salt (or less)
1/3 cup brown sugar (packed)
2 tsp. dry mustard
2 tbsp. molasses
1 smoked ham hock

Soak beans in 4 cups water in refrigerator 8 - 24 hours. Drain, rinse, and put into crock pot. Mix next 6 ingredients with 1 cup water. Pour over beans, and stir to coat beans. Press ham hock down into beans. Cover and cook 10 - 12 hours on low until beans are tender.

Note: May be cooked 4 hours longer.