Preparation:

Drain soaked beans.

In a large stockpot, combine beans with enough fresh water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low and simmer until beans are almost tender, about 40 minutes. Drain, reserving 2 cups of the cooking liquid.

In a 3 1/2-quart slow cooker, combine beans, reserved liquid, and remaining ingredients. Cover and slow cook until beans are tender, about 8 to 9 hours on low - (200° F ).

During the last hour of cooking, increase the heat to high - 300° F ) and uncover to evaporate the excess liquid.

Makes: 7
Source: Courtesy The Michigan Bean Commission
Submitted by: Recipe Group Member
Date:

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