1 lb. yellow eye beans
2 tbsp. sugar
1 tbsp. salt
1/4 tsp. ginger
1/4 tsp. dry mustard
1 tsp. thyme
1/4 c. molasses
1 onion, sm.
2 tbsp. butter

Pick over 1 pound beans. Cover with cold water and soak overnight. In a.m. bring to boil. Simmer until the husks curl when you blow on them. Rinse with hot water. Put 1/2 the beans into pot. Cut 1/2 onion over them and dots of 1 tablespoon butter. Repeat with second half. In a measuring cup put dry ingredients and mix. Add molasses to 1/2 cup mark. Add hot water to top and mix. Pour over beans. Add more hot water to rinse out cup and barely cover beans. Cook all day in crock pot. Remove cover the last hour to cook down or cool and reheat. Can double recipe for 4 quart crock and freeze left overs.