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Slow Cooked Beans

Ingredients: 1/2 Pound(s) Bacon, diced 1/2 Cup(s) Firmly packed brown sugar 1/4 Cup(s) Cornstarch 1 Teaspoon(s) Dry mustard 1/2 Cup(s) Malasses 1 Tablespoon(s) Vinegar Directions: 4 x 16-oz cans baked beans 1 md Onion, chopped 1 x Green bell pepper, chopped In large skillet, cook bacon over medium heat until crisp. Drain, reserving 2 tablespoons drippings. In 3 1/2 to 4-quart slow cooker, combine cooked bacon, reserved 2 tablespoons drippings and all remaining ingredients; mix well. Cover; cook on high setting for 1 hour. Reduce heat to low setting; cook an additional 5 to 7 hours.
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Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over "drunken" beans Pick over beans. In a large bowl soak beans in cold water to cover by 2-inches for 1 day. Drain beans and halve onion. In a 5 quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2-inches, covered, 45 minute Cooked frosting Stir and cook on low heat until it boils. Cook one minutes. Add vanilla and beat. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Gujerati-style green beans - gujerati sem Trim the beans and cut them into 1 inch lengths. Blanch the beans by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes or until they are tender. Drain immediately in a colander and rinse under cold, running water. Set aside. Browned green beans Trim ends from beans, and remove strings. 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