Barbecue Baked Beans

• 1 1/2 cups dry navy beans, rinsed
• 1/2 cup diced onion
• 6 Tbs. ketchup
• 1/4 cup packed brown sugar
• 2 Tbs. pure maple syrup
• 1 Tbs. prepared yellow mustard
• 1 1/2 tsp. dark sesame oil
• 18 tsp. liquid smoke

1. Cover beans with 3 inches cold water in large bowl, and soak 6 hours, or overnight.
2. Drain beans, and transfer to large saucepan.
3. Cover with water, and bring to a boil.
4. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until tender.
5. Drain, reserving 3/4 cup cooking liquid.
6. Transfer beans to slow cooker, and stir in onion.
7. Whisk together ketchup, brown sugar, maple syrup, mustard, oil, and liquid smoke in bowl.
8. Stir into bean mixture.
9. Cover, and cook 6 hours on low power.
10. Season with salt and pepper, if desired.
11. These beans can be served warm or at room temperature.

navy beans, onion, ketchup, brown sugar, maple syrup, yellow mustard, dark sesame oil, liquid smoke

Taken from www.vegetariantimes.com/recipe/barbecue-baked-beans/ (may not work)