St. Patrick's Beans

The kids love theses beans. They have molasses and brown sugar in them which is probably why. We've renamed Boston Baked Beans, St. Patrick's Beans, my recipe varies a bit from the original to eliminate food allergens. It is vegetarian, nightshade free, casein and gluten free. We serve this with boiled cabbage and turnips. I've also made Irish Soda bread, but the kids can't have it and us not having it is a sacrifice. I use a Crock Pot and don't soak the beans. I was one of those folks who used to get fussy about non-Irish celebrating a wonderful saint by partying until they puked, but now I'm happy to sigh a petition to make St. Patrick's Day a national holiday, even if it is sponsored by a beer company. Wouldn't it be wonderful if a Catholic Saint was honored with a national holiday? I think of a wonderful opportunity to evangelize Christians and non-Christians world wide about this wonderful Catholic, not just Christian, saint.

1 pound dry Navy Beans (Great Northern will work, but we like Navy better)
1 onion chopped
1/2 cup molasses (we like Grandma's Molasses best, blackstrap is too strong)
1/2 cup packed brown sugar
1 teaspoon dry mustard


1/2 tablespoon salt
1/8 teaspoon pepper

Rinse a pick the stones out of the beans, put in a crock pot with the chopped onion, molasses, brown sugar and dry mustard. DO NOT ADD THE SALT. Cover with water and cook on high for 4-6 hours. Avoid taking the lid off the pot or stirring too much. If you need to add more water, make sure it is boiling hot. When the beans are tender, add the salt and pepper and serve.