Ingredients
1
bag (16 oz) dried navy beans, sorted, rinsed
1
cup water
1
medium onion, chopped (about 1/2 cup)
1/2
cup molasses
1/3
cup packed brown sugar
1
teaspoon salt
3
teaspoons ground mustard
1/2
teaspoon liquid smoke
Preparation
In Dutch oven, mix beans and 10 cups water. Heat to boiling. Reduce heat; cover and simmer 2 hours. Drain and discard liquid.
In 3 1/2- to 4-quart slow cooker, mix drained beans, 1 cup water and all remaining ingredients.
Cover; cook on Low setting 10 to 12 hours.
