Recipe of the day. Slow cooker baked beans

Slow Cooker Baked Beans
2 1/2 cups dry pinto or kidney beans
2 1/2 quarts water
4 cups fresh water
2 cups pizza sauce
3 tablespoons sorghum molasses
2 teaspoons chili powder
2 teaspoons salt
2 slices bacon, fried and crumbled, optional
Place dry beans in large soup kettle. Cover with 2 1/2 quarts water. Allow to soak for 8 hours, or overnight; drain. Or, for a quicker method, bring beans to a boil after covering with 2 1/2 quarts water. Boil, covered, for 2 minutes. Turn off heat and allow beans to stand for 1 hour, covered. Drain. Place beans and 4 cups fresh water in 4 quart slow cooker. Add remaining ingredients, stirring together well. Cover; cook on low for 6 hours, or until beans are tender.
Makes 6 servings.

Virus-free. www.avg.com