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Slow Cooker Molasses-Baked Beans

  • ACTIVE: 30 MIN
  • TOTAL TIME: 16 HRS Plus overnight soaking
  • SERVINGS: 8
  • MAKE-AHEAD
  1. 1 pound pinto beans—soaked overnight, drained and rinsed
  2. 1/2 pound meaty slab bacon in one piece
  3. 1 large onion, finely chopped
  4. 1 cup ketchup
  5. 3/4 cup dark brown sugar
  6. 1/4 cup unsulfured molasses
  7. 1/4 cup cider vinegar
  8. 2 teaspoons dry mustard
  9. 1 bay leaf
  10. 3 cups water
  11. Salt and freshly ground pepper
  1. Combine all of the ingredients in a slow cooker, seasoning lightly with salt and pepper. Cover and cook on low heat until the beans are tender, glazed and coated in a thick sauce, about 16 hours. Discard the bacon and bay leaf and serve.
Make Ahead The baked beans can be refrigerated for up to 5 days.
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