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2 cups dried navy beans (1 pound), sorted and rinsed
10 cups water
1/2 cup packed brown sugar
1/4 cup molasses
1 teaspoon salt
6 slices bacon, crisply cooked and crumbled
1 medium onion, chopped (1/2 cup)
3 cups water
1. Heat oven to 350°.
2. Heat beans and 10 cups water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
3. Cover and bake 4 hours, stirring occasionally.
4. Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.
Slow Cooker Directions: Place beans and 5 cups water in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 2 hours. Turn off heat; let stand 8 to 24 hours. Stir in brown sugar, molasses, salt, bacon and onion. Cover and cook on low heat setting 10 to 12 hours or until beans are very tender and most of liquid is absorbed.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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