Source: Carmelle Robichaud
Beans - 1 bag
Garlic - 1 to 3 cloves minced
Mustard - liquidy kind.  1 or 2 tablespoon
Salt/pepper to taste
Lard - approx. 1 tablespoon
Pince of Summer Savoury


Soak your bag of beans overnight.
Rinse beans, next morning and add fresh water and put in a pot. You should have enough water to cover beans.

Bring to a boil and reduce heat and let simmer/soft boil for a couple hours, approx.  Stir every now and then, removing/discarding the skim on the top.

Taste a bean or 2 and when they are soft, you should be able to blow on 1, in your spoon and the "shell" of the bean peels away... just with your breath.

When the beans are finally cooked, place them in your crock pot with the remainder of the ingredients. Stir.


Place in a 350 degree oven for 2 hours.  Keep an eye on your beans.  The "liquids" should always cover your beans.




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