Yesterday, using a recipe from Cook's Country Magazine, I explored making baked beans that were not baked in the oven. The prep for the beans was a little different and they were done in the crock pot. I like the whole onions that float to the top, but their recipe said to fry the salt pork and after it renders to fry the chopped onions in that fat. Molasses and brown sugar were the usual sweeteners. I let them go on low for 10-12 hours, added mustard, vinegar and more molasses at the finish. What I thought were just more soupy beans set up very nicely into a thick sauce with those additions. I'm looking forward to the comments at supper tonight.