Side Dishes, Sides, Vegetables, Vegetarian

Overnight Baked Beans

1 lb. small dried white beans (such as navy)
1 medium onion, chopped
1/2 c. firmly packed dark brown sugar
1/4 c. molasses
1/4 c. cider vinegar
2 t. dry mustard
5 c. water

In a 5- or 6-quart slow cooker, combine the beans, onions, molasses, vinegar, mustard, water and 1/4 t. pepper. Cook, covered, on LOW until the beans are tender and the liquid is syrupy, 12 hours. The onions will rise to the top and look very dark)

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