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Full of beans/chilis Boston baked beans
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| A pound | dry navy or pinto beans |
| 4 cups | water |
| 1 small | onion chopped |
| 1 tablespoon | vegetable oil |
| 8 ounce can | tomato sauce |
| 1/4 cup | molasses |
| 1/2 cup | brown sugar |
| 1 tablespoon | dry mustard |
| 2 tablespoons | worcestershire sauce |
In a large sauce pan soak dry beans in plenty of water over nite
Drain beans the following day. Rinse with more water and drain again
Add 4 cups water Combne the beans with the water in the crockpot plus remaining Ingredients to the crockpot Cook on high for six hours
Vegetarian homestyle cooking Jeanne Tiberio
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