Sweet Hot Bean Casserole

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Sweet Hot Bean Casserole

 

The Crockery Cook by Mable Hoffman

 

Serves 6

 

1 pound dried Great Northern beans, rinsed

6 cups water

1 cup crushed gingersnaps

2 tablespoons sweet-hot mustard

1 tablespoon vegetarian Worcestershire sauce

1/2 cup molasses

3 green onions, chopped

1/2 teaspoon salt

1/8 teaspoon pepper

In slow cooker, combine dried beans and water; let stand overnight or at

least 8 hours. Drain; reserve 2 1/2 cups liquid from beans.

 

In slow cooker, combine drained beans, reserved liquid, crushed gingersnaps,

mustard, Worcestershire sauce, molasses, green onions, salt & pepper. Cover

and cook on low for about 10 hours.

 

Happy Cooking!

Jenny M., Moderator

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