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.
  1.80C!