1 lg. bag dried beans (Jacobs cattle, yellow eye, soldier, red kidney or pea beans)
1 rounded tbsp. Crisco
2 tsp. salt
3 tsp. dry mustard
1/4 c. brown sugar
1/4 c. molasses

Soak beans in water overnight. Boil until skins split when you blow on them. Drain and save the water. Measure 1 1/2-2 cups of saved water; add all other ingredients. Place in a slow cooker or crock pot on low all day.