1pounddried navy pea or other white beans, washed and picked over
4ouncessalt pork, cut into 3 or 3 slices
2teaspoonsdry mustard or 2 tablespoons prepared mustard
Salt and pepper
Place the beans in a large bowl and cover with water by an inch or two and let soak overnight. Alternatively as a quick soak method, place the beans in a large saucepan. Cover with water by 2 to 3 inches. Bring to a boil and let boil for about 2 minutes. Then turn off the heat, cover and let stand for 1 - 2 hours.
Ideal slow cooker size: 4-Quart.
Place the pieces of salt pork in the bottom of the crock pot.
Drain the beans and add to the crock pot.
Mix together the molasses and mustard and stir into the beans.
Cover with boiling until it is above the bean level by 1 inch.
Cover and cook on LOW for 10 to 12 hours, until the beans are very tender.
After about 6 hours, taste and adjust the seasonings, adding salt, pepper, molasses and/or mustard to taste.