1 pound dried red or kidney beans
6 cups water
1 medium onion — chopped
1/4 cup molasses
15 ounces can tomato sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 tablespoon worcestershire sauce
12 ounces package smoked sausage links — cut into 1″ slices
In slow-cooking pot, soak beans in water overnight. Cover and cook on high for 2 to 3 hours or until tender. Drain, saving liquid. Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire sauce. Mix with drained beans in slow-cooking pot. Cover and cook on low for 10 to 12 hours. Add sausage the last hour of cooking.