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Baked Bean Cassoulet
1 lb Dried red or Kidney beans
6 c Water
1 md Onion; chopped
1/4 c Molasses
1 cn (15-oz) tomato sauce
1 ts Salt
1/4 ts Dry mustard
1/8 ts Pepper
1 tb Worcestershire sauce
1 pk (12-oz) smoked sausage links; cut into 1" slices
In slow-cooking pot, soak beans in water overnight. Cover and cook on
high for 2 to 3 hours or until tender. Drain, saving liquid. Combine
1 cup of liquid with onion, molasses, tomato sauce, salt, mustard,
pepper, and Worcestershire sauce. Mix with drained beans in
slow-cooking pot. Cover and cook on low for 10 to 12 hours. Add
sausage the last hour of cooking.
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