Tomato Beans

4 glasses (8 cups) of beans, soaked overnight

1 qt. canned tomatoes

1/2 cup dark brown sugar

1 heaping tsp. mustard

2 tsp. salt, 2 1/2 tsp. salt if using fresh tomatoes

1/2 tsp. pepper

1/3 cup molasses (optional)

Boil in 2 glasses (4 cups) of water until done.

Leave water on when you put beans in the slow cooker. Turn on high when cooking; turn to low after about 8 hours.

For baked beans, add 1/2 pound of bacon. Dice bacon and put on beans.

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