A classic dish, made from scratch. It is really easy to make, just takes a little planning ahead.
Day before you want to eat the dish:
In the morning: rinse and soak navy beans in hot water. leave covered for the day.
In the evening: drain the navy beans and add to a covered stock pot. Cover beans with water to about 1-2inches above the top of the beans. Bring to boil. Reduce to a simmer for about an hour. Check beans and cook until cooked through, but not mushy. (There should not be a crunch to the bean.) Drain cooked beans and add to crock pot. While the beans are cooking, prepare the other ingredients. Cook the bacon and break apart. Cook the hot dogs in the skillet after the bacon. Cut up the hot dogs if you want pieces in your finished dish. (You can hold these instead and serve tomorrow as a separate item with the dish). Add both Bacon and Hot dogs (if cut up) to crock pot with beans.
To prepare the sauce: Mix dry mustard, salt, black pepper, sugar, molasses, cider vinegar, catsup, prepared apple, onion (or Fennel bulb) and 1 cup of the boiling water together. Mix throughly together. Add sauce to crock pot and mix well with beans, bacon and hot dogs. Cover and refrigerate overnight.
In the Morning. Put the crock pot in the heating unit of the crock pot and turn on low. Let it cook all day (8-10 hours). Check it about an hour before serving to add more boiling water if too thick.
Enjoy a hearty New England favorite!