Boston Baked Beans

Boston Baked Beans

2 1/4 cups dried navy beans (or peas)
1 1/2 cups chopped onion
5 cups water

1/2 cup ketchup
1/3 cup molasses (not blackstrap)
1/3 cup brown sugar, packed
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

Combine beans, onion and water in 3 1/2 quart (3.5 L) slow cooker. Stir. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Add remaining 6 ingredients. Stir well. Cover. Cook on High for about 30 minutes to blend flavors. Makes 6 cups.