A slow-cooker (crockpot) recipe.

Orange Rosemary Beans

2 cups dry navy beans
1/2 cup onion, chopped
1/2 cup orange marmalade
1/3 cup brown sugar, packed
1 teaspoon salt

1/2 teaspoon rosemary
1/4 teaspoon black pepper

1. Drain soaked beans.
2. In a large stockpot, combine beans with enough fresh water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low and simmer until beans are almost tender, about 40 minutes. Drain, reserving 2 cups of the cooking liquid.
3. In a 3 1/2-quart slow cooker, combine beans, reserved liquid, and remaining ingredients. Cover and slow cook until beans are tender, about 8 to 9 hours on low (200°F | 95°C).
4. During the last hour of cooking, increase the heat to high (300°F | 150°C) and uncover to evaporate the excess liquid.

Makes 7 servings.

Recipe provided courtesy The Michigan Bean Commission.