NOMMMMMM...slow cooker beans...

Here is some nom for your first day of December.  

What you need:

1 lb	dry white pea or navy beans	454 g
1	large onion, chopped	1
1 can (5.5 oz)	tomato paste	1 can (156 mL)
3/4 cup	ketchup	175 mL
3/4 cup	molasses	175 mL
2	garlic cloves, minced	2
1/4 cup	brown sugar, packed	60 mL
2 tsp	dry mustard	10 mL
1/2 tsp	salt	2 mL
1/2 tsp	black pepper	2 mL

* do not add extra molasses: it will make the beans hard instead of tender

What to do:

Rinse beans and soak overnight in water. Drain.

Place beans in a large pot, cover with water and bring to a boil. Simmer for 10 minutes. Drain and rinse beans.

Transfer the beans to a slow cooker and add enough water to completely cover them (I used about 6 cups). Set the temperature to LOW and cook for 10 to 12 hours. Drain, but save 2 cups of cooking liquid.

In a separate bowl, combine onion, tomato paste, ketchup, molasses, garlic, sugar, dry mustard, salt and pepper. Stir in your 2 cups of cooking liquid and mix well.  Pour over beans in slow cooker and stir. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours....your choice. 

Sprinkle with green (or red) onions.  ENJOY!

Nom...nommmm...NOM!!!