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Orange Rosemary Beans




Source of Recipe


Internet


List of Ingredients




2 cups dry Navy beans
1/2 cup onion, chopped
1/2 cup orange marmalade
1/3 cup brown sugar, packed
1 teaspoon salt
1/4 teaspoon black pepper


Recipe



Drain soaked beans. In a large stockpot, combine beans with enough fresh water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low and simmer until beans are almost tender, about 40 minutes. Drain, reserving 2 cups of the cooking liquid. In a 3 1/2 quart slow cooker, combine beans, reserved liquid and remaining ingredients. Cover and slow cook until beans are tender, about 8 to 9 hours on low. During the last hour of cooking, increase the heat to high and uncover to evaporate the excess liquid.