Recipe of the Month,
August, 2017

You will need a bean pot for this recipe.  These can be made in a slow-
cooker, but I prefer doing them in the oven.  I usually double this recipe
because I like to freeze some for later.

1 pound small navy beans
3/4 pound slab bacon, prosciutto, or salt pork, diced
1 large sweet onion, chopped
8 cloves garlic, chopped
1 teaspoon kosher salt
2 teaspoons Coleman’s dry mustard
1/4 cup molasses
3/4 cup dark brown sugar or maple syrup

Place the navy beans in the bean pot or slow cooker.  Cover the beans so
that water comes about 3 inches above the beans.  Let the beans soak
for 8-12 hours.  Drain them in a colander and rinse well with cold water.  
Return the drained beans to the pot.  Add bacon, onion, garlic, salt,
mustard, molasses, sugar or maple syrup and mix well.  Add enough water
to cover the beans by one inch and mix again.  

Bake in a pre-heated 200 degree oven for 12 hours or in a slow-cooker
set on low.  You should stir the beans every three or four hours and add
water in small amounts as needed.  Do not add to much liquid at a time,
because you will “drown” the beans and cause them to get mushy.  In all
of my years of cooking beans, I have learned that beans will absorb as
much liquid as you allow.  Too little makes them hard, and too much makes
them soft and mushy.  As long as you check them every 4 hours and keep
the level of liquid at the top of the beans, you should be fine.

Makes 8 servings.