How to make it

  • Navy Beans
  • Rinse the beans and pick out any stones or shriveled beans.
  • Soak the beans in a 5 quart Dutch oven overnight for at least 12 hours
  • Bring the mixture to a boil and add the salt, and skim the foam off.
  • Reduce the heat and cover; simmer for one hour.
  • Stir in the molasses , packed dark brown sugar, dry mustard and cayenne
  • Stick the whole cloves into the onion evenly placed
  • Ladle half the mixture into a large crock pot
  • Place the onion and the two pieces of the salt pork on top of the bean mixture
  • Add the remaining beans and fluid.
  • Cook on low for 8 hours. If you cool the beans and refrigerate, the fat will rise to the top and you will be able to ladle it off.
  • Reheat for at least 2 hours, stirring occasionally adding water if the mixture gets dry.
  • After the first hour, up the temperature to the next setting hotter.
  • The result is less than soupy.

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