Crock-Baked Soybeans

• 1 cup dried soybeans
• 4 cups water (or to cover)
• 1/2 medium yellow onion, sliced into half moons
• 1/4 cup light brown sugar, firmly packed
• 1/4 cup molasses
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 2 tablespoons toasted sesame oil or 2 tablespoons black sesame oil

1. Rinse beans in colander under cold water; pick over for damaged beans and small stones. Transfer to the slow cooker. Cover with cold water by 2 inches, soak overnight, and drain.
2. Cover with the 4 cups water. Cover and cook on high until tender, about 4 hours. The beans need to be covered with liquid at all times to cook properly.
3. Drain the cooked beans and return to the slow cooker. Add the onion, brown sugar, molasses, salt, mustard, and sesame oil; stir to combine. Cover and cook on low for 5 to 6 hours, until soybeans are flavorful but still moist and the onion is soft. Stir gently so as not to mash the beans and serve hot.

soybeans, water, yellow onion, light brown sugar, molasses, salt, dry mustard, sesame oil

Taken from www.food.com/recipe/crock-baked-soybeans-250203 (may not work)