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Crock Pot Baked Beans Recipe
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| Ingredients | | | 1 | pound | navy beans, dried, rinsed, soaked overnight | | | 6 | cup | water | | | 3/4 | cup | molasses | | | 1/2 | cup | coffee, black | | | 1/4 | cup | brown sugar, dark, firmly packed | | | 1 | tablespoon | cider vinegar | | | 2 | teaspoon | dry mustard | | | 1 1/2 | teaspoon | salt | | | 1 | | pepper, freshly ground | | | 1 | each | onion, cut in half, stuck with 4 cloves | | | 4 | each | canadian bacon, slices, chopped | | | | | |
Directions:
| Combine beans & water in slow cooker, cover & cook on low heat for 7 hours until tender. Drain, refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt & pepper in small bowl. Stir into beans in pot. Add onion & canadian bacon, pushing down into beans. Cook, covered, on low heat for 7 hours, or until beans are flavored through.
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