Lunch: Slow Cooker Overnight Baked Beans

Recipe by Woman's Day Kitchen Super-simple and amazingly sweet and tangy, these beans will be the grand dame of any potluck. Once they've simmered overnight, keep them on warm until ready to eat, or store and reheat before serving.

Ingredients

1 lb. small dried white beans (such as navy)
1 medium onion
1/2 c. firmly packed dark brown sugar
1/4 c. molasses
1/4 c. cider vinegar
2 tsp. dry mustard
Kosher salt and pepper

Instructions

In a 5- or 6-qt slow cooker, combine the beans, onion, brown sugar, molasses, vinegar, mustard, 5 cups water and 1/4 tsp pepper.
Cook, covered, on low until the beans are tender and the liquid is syrupy, 12 hours. (The onions will rise to the top and look very dark.) Before serving, stir in 1/2 tsp salt.

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