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1 lb (500 g) dried navy or white pea beans (about 2 1/4 cups), rinsed, picked over
1 large onion, chopped
5 cups water
1/2 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
1 tsp dry mustard
1 tsp salt
1/4 tsp pepper
In slow cooker, combine beans, onion and water. Stir, cover and cook on high setting 4 to 5 hours or 8 to 10 hours on low, until beans are tender.
In bowl, combine ketchup, molasses, brown sugar, mustard, salt and pepper. Stir into beans, cover and cook on high 1 to 3 hours until beans are tender and have absorbed most of liquid. Season to taste with salt and pepper.
Makes 6 to 8 cups.
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