Instructions: 1. In a pressure cooker put beans, water & oil. Pressure cook for 30 minutes. Use Quick Release Method. Drain & rinse.

2. Microwave onions, carrots, & celery until onions are soft.

3. Put cooked vegetables into slow cooker.

4. Add tomato sauce, mustard, & molasses. Mix.

5. Add drained beans. Mix.

6. Put bean broth through degreasing cup, then add enough of this broth to barely cover mixture. Stir.

7. Slow cook on high 3-4 hours.

Serving Ideas : good hot or cold

NOTES : These are better than "pork & beans" and theyre "lent legal"

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