Ingredients:
8 oz dried navy beans, uncooked
1 c chopped onions
1 clove garlic, finely chopped
2 c water
1/4 c brown sugar
2 T molasses
1 t vinegar
1 small bay leaf
1/2 t dry mustard
1/8 t pepper
1/8 t ground cinnamon
1/8 t ground nutmeg
1/16 t ground allspice
8 oz can salt-free tomato sauce
Instructions:
Rinse and drain beans. Place in a large bowl with remaining
ingredients except tomato sauce. Mix
well, cover, and place in the refrigerator for 24 hours.
To cook: transfer bean mixture to a large
oven-proof pot. Add tomato sauce. Bring to a boil over
medium heat. Reduce heat to low, cover,
and simmer 45 minutes. Preheat oven to 300 degrees. Place
pot in oven. Bake 4 hours, covered.
Check beans after 3 hours and, if necessary, add a little
more water so that beans are covered.
Remove and discard bay leaf before serving.
Quantity:
Makes 6 servings
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