1 lb Great northern or small

2 lb Mixed beans - Great

Northerns, white beans Romans, and random mix. 1 ts Salt (omitted)

1 ts Dry mustard

2 ts Dry mustard

1/2 ts Fresh ground black pepper

1/2 ts Black pepper from a bottle

1 ds Hot sauce

1 ts (heaping) hot chili

Condiment 1/2 c Chopped onion

1 1/2 c Coarse chopped onion

1/4 c Molasses or honey

1/2 c (scant) honey

1/4 c Brown sugar

8 ts White sugar

1/4 c Cider vinegar

1/2 c White vinegar

Presoak beans. Drain. Combine dry ingredients and mix with beans; stir in other ingredients. Pour into 1 1/2 qt. or 2 qt. baking dish or bean pot. [Obviously, if you double the recipe like I did, you'll need a bigger pot :-] Pour in boiling water to cover. Cover. Bake at 300 degrees for 6 hours; add a bit of boiling water if needed. (Crock-pot method: cook on low 8-10 hours.) Comments: I just dumped everything on top of the beans and stirred them; then covered them with hot tap water. They took a lot longer than 10 hours to cook, but that might have been due to too-low heat on the crockpot. (Also, reportedly vinegar and other acid substances need to be added at the end of cooking else they'll make the beans tough.) These beans were *really* good. The caramelized onions were even better. I've enjoyed the beans plain, with barbecue sauce, and with spinach and corn added. Source: From the 'Bean Bonanza' flyer I got in my grocery store. Posted by "Aliza R. Panitz" to the Fatfree Digest [Volume 16 Issue 9] Mar. 13, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80a