4 c. navy beans
8 c. water
3 tsp. salt
1/2 c. chopped onion
1/2 lb. salt pork, cut into 1 inch cubes
1/2 c. molasses
1/4 c. dark brown sugar
2 tsp. dry mustard
1/2 c. catsup
2 c. reserved hot bean liquid

Wash and sort beans. Put beans in crock pot. Add water, salt, onion and salt pork. Mix well so that salt pork is covered by beans. Place pot on base and cook covered on medium setting for 13 to 15 hours or overnight until beans are 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 bean liquid and reserve 2 cups liquid. To beans, add molasses, brown sugar, dry mustard and catsup; stir. Add bean liquid; stir. Simmer beans in crock pot covered on medium heat 2 to 3 hours. Keep warm for serving. Makes 3 1/2 quarts.