2 cups navy beans
1 bay leaf
cooking oil
1 medium onion, finely chopped
1/3 cup ketchup
1/4 cup molasses
3 tablespoons tamari
3 table spoons maple syrup
1 tablespoon dry mustard
1 teaspoon salt |
Soak the beans 12-24 hours. Drain and rinse the beans, cover them with
water, and add a bay leaf. Bring them to a boil and then cook on low heat,
barely boiling, a bit more than an hour, till they are done. Use enough
extra water so you will be able to cover the beans with liquid when baking
them later.
Drain the beans when they are
cooked, saving the water. Put the beans into a two-quart baking dish.
Chop the onion fine and saute until
it is softened, about 5 minutes. Add the onion to the beans.
Add all remaining ingredients, and
enough of the cooking liquid to cover the beans barely.
Bake covered until all the liquid is
absorbed, 1 to 1 1/2 hours.