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3 cups beans -- (1 1/2 lbs) (pea, navy)
1 medium onion -- chopped
1/2 cup catsup
1/4 cup brown sugar -- 1/2 cup if you like it very sweet
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 tablespoon salt
1/2 tsp ginger -- or 1 " fresh, minced
1/2 cup tomato juice -- if made in oven
Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and remove from heat. Let soak 2 hours. Bring to a boil again and then simmer about an hour, or until cooked but not soft or mushy. Drain beans. Put in the slow cooker. Mix the rest of the ingredients together and stir into the beans. Turn on low and cook 10 - 12 hours.
OR Add 1/2 cup tomato juice. Cover tightly and cook in 200 oven overnight.
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