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1 1/2 cups dried navy beans
1/4 cup chopped onion
2 tablespoons dark molasses
2 tablespoons catsup
1 tablespoon dried mustard
1/2 cup bean water
1/2 teaspoon vinegar
1 tablespoon Worcestershire sauce
2 ounces lean ham
Cover dried navy beans with water. Simmer slowly for 1/2 hour or until tender. Drain the beans and reserve the liquid. Add all other ingredients and mix well.
Place into a non-stick crock and bake (covered) at 250 degrees, overnight (or for 6 to 12 hours). Add reserved bean water if they become dry.
This recipe yields 4 servings.
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