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Crock Pot Baked Beans
| 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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