Ingredients
2
cups dried navy beans (8 oz), sorted and rinsed
10
cups water
3/4
cup water
1
medium onion, chopped (1/2 cup)
3/4
cup real maple syrup
3
tablespoons packed brown sugar
2
teaspoons ground mustard
1
teaspoon salt
1/2
teaspoon ground ginger
Preparation
In 6-quart Dutch oven, heat beans and 10 cups water to boiling; reduce heat. Cover and simmer 2 hours; drain. (You are just precooking the beans; they don’t have to be soft.)
In 3 1/2- to 4-quart slow cooker, mix beans and remaining ingredients.
Cover and cook on Low heat setting 8 to 10 hours or until beans are very tender and most of the liquid has been absorbed.
