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Beans: Slow Cooked Baked Beans

Source of Recipe

Pillsbury


List of Ingredients

16 ounces dried navy beans, sorted and rinsed
1 cup water
1/2 cup chopped onion
1/2 cup molasses
1/3 cup firmly packed brown sugar
1 teaspoon salt
3 teaspoons dry mustard
1/2 teaspoon liquid smoke flavoring


Recipe

(Since beans cook for 2 hours before slow cooking begins, can cook them the night before, drain and store in fridge.) In Dutch oven, combine beans and 10 cups water. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Drain and discard liquid. In 3 1/2 to 4 quart slow cooker, combine drained beans, 1 cup water and all remaining ingredients, mixing well. Cover and cook on low setting for 10-12 hours. Serves 10.