Jamies Molasses Baked Beans

I have received many compliments on my baked bean recipe, so I have decided to share it with the world. It started off as a recipe from a slow cooker recipe book, but I have since played with it so much it's become my own. Enjoy!

Molasses Baked Beans

1 1/2 pounds (3 cups) dry navy beans.

12 strips uncooked bacon. I like smoky maple bacon best. To be honest I usually put in 1/2 pound of bacon, but you can adjust this ingredient to your desires.

1 medium onion, chopped well. Use a good sweet onion, like spanish white. Don't use cheap cooking onions, they're too bitter.

1 1/4 cup ketchup.

1 1/2 cups brown sugar. Yes, 1.5 cups.

1 1/2 cups water.

1 tbsp. dry mustard powder. This is the "secret" ingredient. Don't skip it, and don't use plain prepared mustard... get the powder.

1/2 cup molasses. Use the thick tarry blackstrap kind. Don't use "fancy".

1/2 teaspoon salt.

Wash beans in cold water. Cover beans with 3 times their volume in unsalted water. Bring to a boil and hold for 10 minutes. Discard water. Lightly rinse beans. I find a colander works best. Return beans to pot. Cover beans again with 3 times their volume in unsalted water. Bring to a near boil again. Reduce to a simmer and let slmmer for 90 minutes or until tender (but I find 90 minutes does it.) Discard water. Drain fairly well in colander but dont rinse.

Put beans in crock pot. Add all other ingredients, mix well. Cover. Cook on low 10-12 hours. I find 14 hours makes stickier beans. No peeking! Each peek (removing lid) adds about 1/2 hour.

This recipe gives a sweet, non tomato-ey bean. If you prefer a stronger tomato flavour, reduce molasses by 1/4 cup and add 1/4 cup more ketchup.

I sometimes reduce brown sugar by 1/4 cup and add maple syrup for a more "Canadian" flavour.