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Cassoulette

1 pound dry navy beans -- rinsed
4 cups water
2 whole chicken breasts -- skinned, boned, and cut into 1" pieces
8 ounces cooked ham -- cut in 1" pieces
3 large carrots -- sliced
2 medium onions -- coarsely chopped
1 celery stalk -- sliced
1/4 cup brown sugar - (firmly packed)
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon freshly-ground black pepper
1 can tomato sauce - (8 oz)
2 tablespoons molasses


In slow cooker, soak beans overnight in 4 cups water. Cover; cook on HIGH setting for 3 hours.

Add remaining ingredients; mix well. Cover; cook on HIGH setting for an additional 3 to 4 hours or until beans or tender.

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