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Baked Beans

Easy baked beans that taste like a million!

Baked Beans


2 packages Heirloom Seven Bean Medley, soaked overnight, then drained
Three 10 ounce cans tomato puree
3/4 cup brown sugar, packed
1/2 cup molasses
1/4 cup Dijon mustard
1 teaspoon sea salt
2 large sweet onions, sliced thin
12 slices bacon

Cooking Instructions

Place beans into the insert of a slow cooker: cover with cool water. Cook beans on low for 5 hours. Drain any remaining water from beans. Place beans in a large mixing bowl.

In a medium mixing bowl, stir together tomato puree, brown sugar, molasses, mustard and sea salt. Pour mixture over beans and stir to coat well.

Pour one third of the bean mixture into the insert of slow cooker. Place one half of the sliced onions on top of beans. Cover onions with four slices of bacon. Repeat for two more layers.

Cover and cook on low for 3 hours. Serve.

Serves 10 to 12

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