CROCKPOT BOSTON BAKED BEANS

CROCKPOT BOSTON BAKED BEANS
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
-Rinse beans with cold running water and discard any stones or
shriveled beans. In a large bowl, place beans and enough water to
cover by 2 inches. Cover and let stand at room temperature overnight.
(Or, in a 6-qt sauce pot, place beans and enough water to cover by 2
inches. Heat to boiling over high heat; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
-In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans
and remaining ingredients except salt until blended.
-Cover CP with lid and cook beans on low setting about 14 hours or
until beans are tender and sauce is syrupy. Stir salt into bean mixture
before serving.