Crockpot Baked Beans

• 16 ounces navy beans, dried or kidney beans or pinto beans
• 6 cups water
• 1 medium onions diced
• 1 1/2 cups ketchup
• 1/2 cup molasses
• 1/2 cup brown sugar
• 2 tablespoons dijon mustard
• 1 tablespoon red hot pepper sauce

1. The day (or night) before sort through the beans and pick out any stones or nasty looking beans that may have sneaked in there.
2. It's rare but it worth taking a minute or two to check them over.
3. Add the beans to a large pot and cover with water and add 1 tablespoon of salt.
4. Cover and heat until just starting to boil.
5. Turn off the heat and let sit overnight or 8 hours.
6. The next day drain and rinse the beans in a colander.
7. Add the remaining ingredients, stir, cover and cook on LOW heat setting for 6 to 8 hours until the beans are tender.

navy beans, water, onions, ketchup, molasses, brown sugar, mustard, red hot pepper sauce

Taken from recipeland.com/recipe/v/crockpot-bakedbeans-52936 (may not work)