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Baked Bean Cassoulet
1 pound dried red or kidney beans
6 cups water
1 medium onion -- chopped
1/4 cup molasses
1 15 ounce can tomato sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 tablespoon worcestershire sauce
1 12 ounce pa smoked sausage links -- cut in 1" slices
In slow cooking pot, soak beans in water overnight. Cover and cook on high for 2 to 3 hours or until tender. Drain, saving liquid. Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire sauce. Mix with drained beans in slow cooker. Cover and cook on low for 10 to 12 hours. Add sausage the last hour of cooking.
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