Slow Cooker Vegetarian Baked Beans

1 lb Pappy’s Pantry light red kidney beans, soak overnight

5 to 6 cups of water (start with 5 cups and add if necessary)

1 chopped onion

2 tsp white vinegar

1/3 C brown sugar

1 6 oz can tomato paste

4 TBSP ketchup

1 TBSP prepared mustard

¼ C Butter

Sort and rinse beans and pour them into a bowl, generously covering them with water; allow to soak overnight.  Add all ingredients, including the soaked beans to slow cooker, stir to combine.  Cook on low for 8 to 10 hours, check partially through the cooking process adding more water if necessary.

*Note: For more flavorful beans, feel free to add your favorite spices, minced garlic, or even bacon or ground beef for an extra hearty dish!