|1 pounds||Dried navy beans|
|2 tablespoons||Vegetable oil|
|2||Medium-sized onions; siced f|
|1 can||28 oz. italian plum tomatoes|
|; coarsely (reserve|
|; 1/2 cup juice)|
|¼ cup||Dark molasses|
|½ cup||Dark brown sugar|
|2 tablespoons||Worcestershire sauce|
|½ teaspoon||Dry mustard|
|Salt and pepper to taste|
Recipe by: Sheila Lukins Preparation Time: 2:30 place beans in a bowl, cover with cold water and soak overnight.
place beans in a large, heavy pot. add enough water to cover beans by
place the oil in a large, heavy ovenproof casserole. add the onions a
stir in the tomatoes and reserved juices along with all remaining ingr
bake, covered, for 45 minutes. uncuver and bake for 30 minutes more.