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1 lb Dried Navy Beans
2 Tablespoon Vegetable Oil
2 Onions, cut into small dice
1 can Italian plum Tomatoes, drained and coarsely chopped
1/2 cup Ketchup
1/4 cup Dark Molasses
1/2 cup Dark brown Sugar
2 Tablespoon Worcestershire Sauce
1/2 teaspoon Dry Mustard
Salt to taste
Freshly ground black Pepper to taste
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Place the beans in a bowl, cover with cold water and soak overnight. Drain and rinse beans very well under cold water. Place the beans in a large, heavy pot. Add enough water to cover the beans by 2 inch. Bring water to a boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender but not mushy. Skim off any foam that rises to the surface. Drain the beans. Place the oil in a large, heavy ovenproof casserole. Add the onions and wilt over medium-low heat until transluscent. Remove from heat and stir in the beans. Stir in the tomatoes and reserved juices along with all remaining ingredients except the salt and pepper. Bake, covered, for 45 minutes. Uncover and bake for 30 minutes more. Season to taste with salt and pepper.
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