Slow-Cooker Vegan Baked Beans

• 1 pound dried navy beans
• 2 cups water
• 1 medium onion, chopped
• 1/2 cup molasses
• 1/3 cup packed brown sugar
• 2 tablespoons ketchup
• 2 teaspoons ground mustard
• 1/2 teaspoon liquid smoke, optional
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

1. Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight.
2. Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker.
3. Cook, covered, on low 9-10 hours or until beans are tender.
4. Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

beans, water, onion, molasses, brown sugar, ketchup, ground mustard, liquid smoke, salt, pepper, ground nutmeg, ground cloves

Taken from www.tasteofhome.com/recipes/slow-cooker-vegan-baked-beans/ (may not work)