Another old family recipe! This is an excellent one to come home to at the end of a long day.
1 pound dry beans: use navy beans or Jacob’s cattle beans for best results.
1 large onion, peeled
1/2 teaspoon salt
1 cup dark molasses
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce (ALERT: Worcestershire sauce contains anchovies)
1 cup packed brown sugar
Wash beans, then cover with water and soak overnight.
Drain beans, then re-cover in fresh water. Boil for 10 minutes, until skin breaks when gently blown on.
Combine all other ingredients in crock-pot.
Pour beans and water into pot. Stir to mix all ingredients. Cover.
If using crock-pot, cook 9-11 hours on “low.” Uncover the last hour, if desired, to reduce liquid volume.
Goes excellently with sausages and heavy black bread.