November 21, 2015.
Recipe # 325.
Countdown to the Holidays!

                                                             Holiday Baked Beans

1 Pound of Navy Beans; rinsed, sorted and soaked overnight.
1 Onion; chopped.
1 Cup Low Sodium Ketchup.
1/2 Cup Brown Sugar Splenda.
1/2 Cup Molasses.
1 Tablespoon Mustard.
1 Tablespoon Apple Cider Vinegar.
4 Cups Low Fat and Sodium Chicken Broth.

Drain the Beans in the morning; rinse well and drain again.
Put the Beans into the Crock-Pot.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Check often to make sure there is enough liquid through cooking time. If they look like they are getting too dry add more Chicken Broth. Then cook down to where they look like Baked Beans.