1 lb Dry Navy Beans, sorted, rinsed, soaked overnight, drained
1 onion, chopped
1 cup tomato Sauce
½ cup brown sugar
½ cup molasses
2 teaspoons dry mustard
2 teaspoons salt
Simmer beans in unsalted water for 1 hour. Drain. Mix all ingredients & bake in covered casserole dish @ 300 for 4 hours.
Notes: This came out thick, dry, slightly overdone and a little burnt on top. I loved it. It tasted like the baked beans I remember eating when I was a kid. We used to make sandwiches out of homemade baked beans like these. Trust me, you can’t buy baked beans like this in a can. I served this with hominy and baked yams topped with a smidge of cranberry chutney. Yum.
How to sort beans: I take about 1 cup at a time and pour them onto a plate. Using my fingers I quickly move the beans from one side of the plate to the other side of the plate, a few at a time, looking for small stones, dirt clots, discolored beans and picking those out. I repeat until I’ve sorted all the beans and then they’re ready to rinse and soak overnight. It only takes me about 2 minutes to sort a pound of beans.