Ingredients
- 1 lb navy beans. Soak overnight in cold water. Be sure you have enough so they are not dry by morning.
- Cook the beans in that water until they are tender but not mushy. They should be soft enough to chew. They will not get any softer as they bake. Do not drain this water off.
- You will have to adjust to taste but I think I would use this amount for 1 lb.
- 1/2 cup molasses
- 1/2 cup brown sugar or maple syrup
- 1/2 cup catsup
- 1/2 cup red tomato relish or salsa
- chopped garlic
- 4 chopped onions
Preparation
Step 1
This is a good time to clean out bottles of relish, sauces you have in the fridge, dribs and drabs.
Sometimes I put a bit of dry mustard or rum.
Add pepper
The beans should be just slightly covered with sauce. Put some pork strips over the top and bake at 325 for about 3-4 hrs. Do not add salt until they are done and then stir some in. If they dry out you can always add a little water if you don't use a Corning ware pot that would break. I keep a lid on until the last hour of baking.
It usually takes about an hour. It is best if you just bring them to a boil an simmer them fairly slowly. I usually cook them in the morning and just turn off the heat when they are soft to the tooth and then let them sit until after lunch when I add the rest and put them in the oven. You can cover them when simmering them and it speeds up a bit. If you turn them off and then decide they are not soft enough, just turn on the heat and cook them a little longer.