Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried Navy beans |
| 2 \N | Onions, chopped |
| ½ cup | Brown sugar |
| ¼ cup | Molasses |
| ⅓ cup | Catsup |
| ¼ pounds | Bacon, diced |
| 1 tablespoon | Salt |
| 1½ teaspoon | Dry mustard |
| ¼ teaspoon | Pepper |
Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours. Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worchestershire sauce. As an option, stir in 1 cup drained pineapple chuncks during the last hour of cooking for a delicious fruity flavor.
Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.