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Slow-Cooked Baked Beans*

Prep Time: 10 minutes
Total Time: 14 hours, 10 minutes

1 (16-oz) pkg dried navy beans, sorted, rinsed
1 cup water
1/2 cup chopped onion
1/2 cup molasses
1/3 cup firmly packed brown sugar
1 tsp salt
3 tsp dry mustard
1/2 tsp liquid smoke

In Dutch oven, combine beans and 10 cups water. Bring to a boil. Reduce heat; cover and simmer 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; mix well.

Cover; cook on low setting for 10-12 hours.

Makes 10 (1/2-cup) servings. Per serving: 240 calories, 1 g fat

Pillsbury Slow Cooker Recipes booklet