2 cups dried navy beans
1 onion, sliced thinly, divided
1 tablespoon peanut oil
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 tablespoons dark molasses
1/2 (8 ounce) bottle barbeque sauce
1. Soak the beans in cold water over night. Next day, drain off, rinse and simmer beans in fresh cold water until the skins begin to burst. Add 2/3 the onion to bottom of crockpot.
2. Stuff the crock 1/2 full with simmered, drained beans. Add the rest of the onion and finish filling the crock with beans. Drizzle the peanut oil over the beans.
3. Mix salt, dry mustard and molasses in 1 cup hot water and pour it over the beans. Dilute 1/2 jar of barbeque sauce with an equal amount of water and pour it into the crock until it covers the top beans. Save the rest to add as the beans cook to keep them moist.
4. Bake in crockpot at 300 degrees F for 6 to 8 hours. As the beans bake, keep adding diluted barbeque sauce so they stay covered until the last hour. Do not add liquids during the last hour, but keep the beans covered. Use the left over beans and their cooking juice as a base for soup.
I like this recipe because I can make it in advance and reheat it for a special dinner. Even though the cooking time is long, the beans don't need attention often (once every 45 minutes or so). The crock looks pretty on a table and can be used to store and reheat the beans until they are finished.