3 Cups dried pinto beans 6 Tbl Molasses
3 Cups fresh apple cider 1 Tbl Dry Mustard
8 Ounce Thick Bacon, diced. 2 Tsp Salt
1 Small Yellow Onion, peeled and left whole 2 Cups Hot Water
Pick over the beans, discarding any stones and wrinkled beans. Rinse well and place in a large bowl. Add cold water to cover by 3 inches, cover, and let soak for 12 hours.
Drain the beans and transfer them to a heavy saucepan. Add the cider and slowly bring the beans to a boil over medium heat. Gently boil, uncovered, for about 30 minutes. Pour the beans into a slow cooker. Stir in the bacon, molasses and salt. Bury the whole onion in the beans. Stir the dry mustard into the water and pour over the beans. Add additional hot water, as needed, to cover the beans.
Cook on low for 5 to 6 hours or high for 3 to 4 hours, adding boiling water as necessary about halfway through cooking.
When beans are tender, remove the onion, stir thoroughly and serve.