Baked beans

TerrySehl

1 pound northern beans, picked over and soaked in cold water for 8 to 12 hours

½ teaspoon baking soda

2 bay leaves

4 ounces thick sliced bacon

1 medium onion, minced

⅓ cup mild molasses + 2 additional tablespoons

⅓ cup packed dark brown sugar

3 cups boiling water

1 Tablespoon Dry mustard

ketchup

Salt and pepper

INSTRUCTIONS

Turn slow cooker on high to preheat. Drain beans and pour them into large Dutch oven along with 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, and use slotted spoon to skim foam off of top. Boil 15 minutes ( I let it sit about an hour).

While beans cook, chop bacon into 2-inch pieces, Place bacon and onion in slow cooker. Stir in ⅓ cup molasses, brown sugar, and boiling water.

Once beans are done boiling, drain beans and transfer to slow cooker, discarding bay leaves. Give everything a good stir and place aluminum foil directly on surface of beans, then cover slow cooker with lid. Set slow cooker to LOW and cook until beans are creamy and tender, 10 to 12 hours.

Turn off slow cooker and remove lid and discard aluminum foil. Stir in remaining 2 tablespoons molasses, , mustard, and ketchup

I used about 1 cup of ketchup and added a little more brown sugar.

. Season with salt and pepper to taste. Cover slow cooker lid and let beans sit until sauce has slightly thickened, about 15 to 20 minutes. Serve.

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