Ingredients

1 pound dried navy, pea or other white beans
2 teaspoons salt
1/4 cup vegetable oil
1 large onion, diced
a 15 ounce can of diced tomatoes
1/2 cup molasses
1 tablespoon ground mustard powder
salt and pepper

Cooking Instructions

Rinse the beans and place in a large pot. Cover with water and let soak overnight. Drain and transfer to a large pot; cover with fresh water. Bring the water to a boil over high heat and add the salt. Skim off any foam, turn the heat down and simmer the beans, partially covered, until just tender.

Heat the oven to 350 degrees. Drain the beans and transfer to a large ceramic or pyrex casserole dish along with the vegetable oil, onion, tomatoes (with their juice), molasses and mustard powder. Stir the ingredients together. Add boiling water to cover the beans by about one inch and then place in the oven. Bake, uncovered, until the beans are completely tender and much of the sauce has been absorbed (2 to 3 hours), stirring occasionally and adding more water if needed. Taste and adjust the seasonings as you wish, adding more molasses or mustard powder and salt and pepper. Serve warm.

Makes 8 to 10 servings

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recipe courtesy of elliemay.com