Baked Bean Cassoulet

Course : Crockpot
Serves: 7
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1 pound dried red or kidney beans
6 cups water
1 medium onion -- chopped
1/4 cup molasses
15 ounces can tomato sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 tablespoon Worcestershire sauce
12 ounces package smoked sausage links -- cut into 1 inch slices

Preparation / Directions:

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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