Ingredients
2 C Navy Beans, rinsed/drained/picked over
Salt to taste
1 Lg Onion, Chopped
1/4 C Packed Light Brown Sugar
1/4 C Ketchup
1/4 C Molasses
1 T Dry Mustard
1/4 tsp black pepper
Cover beans with 2 inches of water, bring to a boil, cook 3 minutes.
Remove from heat and let set for 1 hour.
Drain beans, rinse with cold water.
Return to pot.
Pour fresh water to cover with 2 inches.
Add a pinch of salt and bring to a boil on High heat.
Reduce heat to medium-low. Cover and cook until beans are tender, about 90 minutes. Drain beans reserving 1 3/4 C of liquid. Transfer beans and liquid (minus 1/4 C) to 2qt casserole.
Heat oven to 300*F. In medium skillet add 1/4 C Bean Juice and Chopped Onion Cook on medium high heat until onions are tender and transparent.
Transfer to casserole.
Stir Brown sugar, Ketchup, molasses, dry mustard and pepper into beans. Cover and bake until hot and bubbly about 30 minutes stirring once.
Instead of putting in casserole put in crockpot and cook on low 3 or 4hours)
