|Catsup and Mustard Baked Beans.|
Catsup and Mustard Baked Beans
by the seat of my pant
1 pound navy beans, soak overnight or use a quick soak, drained well
1 large onion, cut 3 thin slices from end, leave the remaining onion whole, mince the slices
1 T salt
2 T molasses
6 T sugar
1 T Ballpark mustard (simple yellow mustard)
2 T catsup
3 1/2 - 4 c boiling water*
Place beans in the bottom of the slow cooker, add the whole onion piece, scatter the remaining ingredients evenly over the top. Add water, cook on low for 8 hours or until tender.
* Depending upon your slow cooker, you will need up to 4 cups of water. However, if the beans are to "soupy" when cooked, turn the cooker up to high and allow to cook until the sauce has thickened to your liking.
|Catsup and Mustard baked beans, the perfect side dish.|
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