Slow Baked Beans - Testing

https://www.thespruceeats.com/crock-pot-baked-beans-with-salt-pork-or-bacon-3054521

1 - Woops, I put in all the ingredients in one go except for the salt. I'm also trying out the Borlotti-ish beans we have from last year's Bean Collective, but they are too big so that it isn't as nice a mouth feel as smaller beans might. 

2 - The flavor is very good, and now it's to discover the right bean. Tried Swedish Browns, and they are very firm and hold their shape too much. I'm looking for a bean that will keep its shape but soften.

1 lb dry white beans

1/3 cup molasses

1/4 cup brown sugar, packed

A pinch of ground cloves

1 cup onion, chopped

1/4 pound salt pork, rinsed and cut into 1/2-inch cubes, or diced bacon

Water to cover (about 6 cups)

1 Tbsp Dijon mustard, or 1 tsp dry mustard powder

Salt, to taste

1. In the slow cooker, combine the soaked beans, molasses, brown sugar, onion, salt pork or bacon, and water. If needed, add more water to cover the beans.
2. Place the lid on and cook on LOW for 6 to 8 hours, or until the beans are tender. Stir occasionally.
3. Add the Dijon mustard, taste test, and season with salt to taste. Stir well and continue cooking for 30 minutes to 1 hour. If the liquids are thin, turn the slow cooker to HIGH and leave the cover ajar.
4. Once the beans are thick and creamy and the cooking time has passed, serve immediately with your favorite sides.