Rochester Style Crockpot Baked Beans

      Rochester Style
Crockpot Baked Beans

Cook Time: 8 hours

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INGREDIENTS:

16 ounces yellow eye beans
1/4 cup chopped onion
2 tbsp. butter
2 tbsp. brown sugar
1 tbsp. salt
1/4 tsp. ginger
1/4 tsp. dry mustard
1 tsp. dried leaf thyme
1/4 c. molasses

DIRECTIONS:

Pick over beans, looking for small rocks and imperfect beans. Cover with cold water and soak overnight. In morning bring to boil on the stovetop. Simmer until the husks curl when you blow on them. Rinse with hot water. Put half of the beans into Crockpot. Sprinkle with half of the onion and dot with 1 tablespoon of the butter. Repeat with second half. In a measuring cup combine dry ingredients.

Add molasses to 1/2 cup then add  hot water to 1 cup mark; stir to blend. Pour over beans. Add more hot water if needed to barely cover the beans.

 Cover and cook for 7 to 9 hours.

Remove cover the last hour to cook down.
If you cannot find yellow-eyed beans you may substitute navy beans