California Crock Pot Baked Beans

• 1 lb dried navy beans
• 3 cups ketchup
• 1 cup maple syrup
• 1 cup dark brown sugar
• 1 med-lg onion
• 2 cloves garlic
• 1 tbsp Coleman's English Mustard
• Fully cooked Kielbasa sausage
• Fully cooked Red Hot Louisiana sausage
• Salt
• Fresh ground black pepper

1. Prepare beans by either soaking overnight in cold water or using quick soak method described above.
2. Rinse beans well removing any loose husks or stones, and place in crock pot.
3. Cover with 4 1/2 cups water.
4. Add ketchup and maple syrup. Stir mixture with spoon to combine.
5. Cut onion in half and slice into generous sized chunks and add to crock pot.
6. Finely chop 2 cloves of garlic and add to crock pot.
7. Add Coleman's English Mustard and again stir mixture to combine.
8. Slice fully cooked sausages cut into 1/4 inch slices. I like to use a combination of Polska Kielbasa and Louisiana Red Hot Sausages, but you can use any kind of sausage you like as long as it is fully cooked.
9. Add salt and black pepper to taste.
10. Stir ingredients to mix thoroughly.
11. Cover crock pot and cook on high for 4-6 hours. Syrup and ketchup should thicken and form a glaze with a nice smooth consistency.
12. Serve in soup bowls with a nice loaf of rustic Italian or French bread.

beans, ketchup, maple syrup, brown sugar, onion, garlic, kielbasa sausage, sausage, salt, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/california-crock-pot-baked-beans-50095910 (may not work)