Boston Baked Beans

1 can (10 ¾ oz) condensed tomato soup

1/3 C each dark molasses and water

½ C chopped onion

2 T each grainy Dijon mustard & cider vinegar

¼ tsp pepper

3 cans (15 0z) small white beans, drained and rinsed

1 lb cocktail-size smoked sausages

In a slow cooker, whisk tomato soup, molasses, the water, onion, mustard, cider vinegar, and pepper.  Add beans and sausages.  Cover.  Cook on low heat 5 ½ - 6 ½ hrs or high 2 ¼ - 3 ¼ hrs, until sauce has thickened.  Thin with extra water if too thick.  Serve with bread and coleslaw.