Place the pre-soaked beans in the slow cooker. Ensure there’s enough room for expansion.
Add the chopped onion and minced garlic.
In a bowl, combine molasses, brown sugar, maple syrup, ketchup, dry mustard, smoked paprika, black pepper, and cayenne. Pour over the beans.
Top with the chopped bacon or ham hocks.
Add enough water to cover the beans. Adjust the quantity if necessary.
Cover and cook on low for 6-8 hours, until the beans are tender and the sauce thickens.
The lunch lady at my school cafeteria used to make these cookies. They were always the best!.
This is absolutely delicious—I can’t resist indulging in it!
Whipped Shortbread Cookies
Easy and simple to make Chocolate Sponge Cake
Goodbye, yellow streaks on the toilet, cleaning products do not solve anything: this is the only way to get rid of the problem
I really like this small version of the recipe because I can enjoy it multiple times during the day!
My nana sure was a smart woman!
Skillet Chicken Pot Pie
LeBron James Always Thinks of Himself as a Victim, Says ‘It Was Unfair to Throw Me Out of the Team’
