Boston Baked Beans in the Crock Pot

Prepare The Beans (Done Ahead Of Time)

1. In a large saucepan or medium soup pot, heat 2 quarts of water and dry navy beans to a boil. Let boil for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour. (Alternately, soak dry beans overnight in cool water.)
2. Drain the beans and cover with 1  inch of water. Return the beans to the burner and simmer, covered until the beans are tender (approximately 1 hour). 
3. Drain the beans, reserving 2 c of the liquid. (This can be done a day or two in advance of making the actual baked beans.)

For The Boston Baked Beans

1. In a large skillet, saute the salt pork (or bacon) 1-2 minutes over medium high heat, to release a bit of fat.
2. Add the diced onion and saute 5-7 minutes, until lightly golden. Transfer the pork and onions to a 2.5-3 quart slow cooker.
3. Add the cooked beans to the slow cooker.
4. In a medium bowl, combine molasses, brown sugar, mustard, and pepper. Pour the mixture over beans in the slow cooker.
5. Add the reserved bean boiling liquid until you see liquid about an inch below the surface of the beans. (Reserve any extra liquid.)
6. Cover the slow cooker and cook on low for 6 hours, adding more liquid if the beans look dry.
7. After 6 hours, uncover the beans and continue cooking uncovered for 2-3 hours, until the beans have thickened and darkened.
8. Taste the beans and add salt, if desired.