1 lb. navy or kidney beans
6 c. water
1/3 c. molasses
2 tbsp. brown sugar
1 1/2 tsp. salt
1/2 tsp. dry mustard
1/2 c. butter

Precook beans in boiling water for 2 minutes. Cover and let stand 1 hour. Then simmer for 1 hour until tender. Drain, reserving liquid. Place beans in crock pot.

Mix 1 cup reserved liquid, brown sugar, molasses, salt and mustard. Pour over beans and dot with butter. Cover and cook for 6-12 hours on low setting.