Orange Rosemary Beans

INGREDIENTS

• 2 cups dry Navy Beans
• 1/2 cup onion, chopped
• 1/2 cup orange marmalade
• 1/3 cup brown sugar, packed
• 1 Tablespoon Dijon mustard
• 1 Teaspoon Dried rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper

PREPARATION

1. Drain soaked beans.
2. In a large stockpot , combine beans with enough fresh water to cover by 2 inches.
3. Bring to a boil over high heat.
4. Reduce heat to low and simmer until beans are almost tender, about 40 minutes.
5. Drain, reserving 2 cups of the cooking liquid.
6. In a 3-1/2 quart slow cooker, combine beans, reserved liquid, and remaining ingredients.
7. Cover and slow cook until beans are tender, about 8 to 9 hours on low (200°F.)
8. During the last hour of cooking, increase the heat to high (300°F,) and uncover to evaporate the excess liquid.