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Baked Beans

1 lb Dried navy beans, soaked overnight
6 c Water
3/4 c Molasses
1/2 c Black coffee
1/4 c Dark brown sugar, firmly packed
1 tb Cider vinegar
2 ts Dry mustard
1 1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Onion, cut in half; stuck with 4 cloves
4 sl Canadian bacon, chopped


Combine beans & water in slow cooker, cover & cook on low heat for 7 hours until tender. Drain; refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt & pepper in small bowl. Stir into beans in pot. Add onion & Canadian bacon, pushing down into beans. Cook, covered, on low heat for 7 hours, or until beans are flavored through.

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