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"The belly rules the mind."--Spanish Proverb

Maureen's Slow-cooked Baked Beans Recipe

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This recipe for Maureen's Slow-cooked Baked Beans, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maureen Sullivan Romagnoli

Category:
Category:

Ingredients:  
Ingredients:  
3 4 cans of Northern beans
1 cup water
1 medium onion, chopped
1 cup ketchup
⅓ cup brown sugar
2 tsp. dry mustard
2 Tbsp. dark molasses
1 tsp. salt, or to taste
2 3 slices of bacon, chopped; OR you can use lb. salt pork, ground or diced.

Directions:
Directions:
[Optional] If using dried beans: 3 cups dried navy beans or 1 lb. of dried Great Northern beans + 9 cups water. Cook beans in water in a soup pot until softened, or bring to boil, cover and let stand for 1 hours.
Drain beans.
Combine all ingredients in the slow cooker. Mix well.
Cover. Cook on Low for 8 hours or on High for 4 hours, stirring occasionally.

Number Of Servings:
Number Of Servings:
6 - 8 servings
Preparation Time:
Preparation Time:
15 minutes; not including cooking time.
Personal Notes:
Personal Notes:
These taste even better the second day!

 

 

 

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