4 glasses (8 cups) of beans, soaked overnight
1 qt. canned tomatoes
1/2 cup dark brown sugar
1 heaping tsp. mustard
2 tsp. salt, 2 1/2 tsp. salt if using fresh tomatoes
1/2 tsp. pepper
1/3 cup molasses (optional)
Boil in 2 glasses (4 cups) of water until done.
Leave water on when you put beans in the slow cooker. Turn on high when cooking; turn to low after about 8 hours.
For baked beans, add 1/2 pound of bacon. Dice bacon and put on beans.