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.

3 - Very good, and Ben thought it was spot on. I used Pinto beans, maple syrup and dry mustard with diced bacon ends. I want to try the Mexican Red Beans and molasses. I thought it was very good, and I'd like to figure out how to have more of the starchy thick sauce you get from canned beans. The sauce was quite liquid. It could be as simple as crushing some of them and mixing them back in.

1 lb dry beans that hold their shape

⅓ cup molasses, or maple syrup

¼ cup brown sugar, packed

1 cup onion, chopped

¼ pound salt pork, rinsed and cut into ½" cubes, or diced bacon

Water to cover (about 5 to 6 cups)

A pinch of ground cloves

1 Tbsp Dijon mustard, or 1 tsp dry mustard powder

1 tsp salt

¼ tsp pepper

1. In the slow cooker, combine the 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.