R & D's Slow Cooked Baked Beans

Sort beans and place in container for soaking. Place 8 cups water over beans and soak overnight. Drain beans saving 4 cups of soaking water. Place beans in slow cooker, combine soaking water, 2 cups water, mustard powder, salt, onions, 1/2 cup molasses, salt pork, ketchup and place over beans and stir well. Cover pot and turn to LOW setting and cook for 14 hours or until beans are tender. Preheat oven to 350° degrees place beans and 1 pound of chourico into a 5 quart dutch oven place in oven, uncovered, and reduce for about 1 hour. When beans are reduced add 1 tablespoon of molasses and 1 tablespoon of cider vinegar and stir. Serve or place back in slow cooker on LOW to keep warm. NOTE: If using the oven use 300F. Oven for 4 hours stirring after 2 hours. Add chourico set oven to 350F. Uncovered for about 1 hour to reduce and thicken. Finish with molasses and cider vinegar.