Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Dried navy beans; uncooked |
| 1 cup | Onions; chopped |
| 1 \N | Garlic clove; finely |
| 2 \N | Cups; water |
| ¼ cup | Brown sugar |
| 2 tablespoons | Molasses |
| 1 tablespoon | Vinegar |
| 1 small | Bay leaf |
| ½ teaspoon | Dry mustard |
| ⅛ teaspoon | Pepper |
| ⅛ teaspoon | Ground cinnamon |
| ⅛ teaspoon | Ground nutmeg |
| ⅛ teaspoon | Ground allspice |
| 1 can | Tomato sauce; (16 oz) |
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.
Posted to recipelu-digest by GramWag@... on Feb 7, 1998