2 cups dry, small, white beans (preferably navy)
1 large onion, peeled and diced
1 teaspoon dried savory (optional)
3 tablespoons molasses
1 teaspoon dry mustard
3 cups diced or crushed tomatoes
1ï»¿1/2 teaspoons salt
It is best to cook these beans in a pot suitable for both stovetop and oven, such as a cast-iron Dutch oven. If you do not have an ovenproof lid, heavy-duty foil, tightly wrapped, will work.
Soak the beans overnight in 5 cups water. When ready to cook, pour off soaking water, then re-cover beans with 5 cups fresh water. Bring to a boil, reduce to a simmer and cook for 1 hour. Add the onion, savory, molasses and mustard. Raise temperature, if necessary, to return to a boil, then reduce once more to a simmer. Cook, covered, for approximately 30 minutes or until beans are tender.
While beans are cooking, preheat oven to 300 F. Add the tomatoes to the beans and return to a quick boil. Place pot, covered, in preheated oven and bake for 2 hours, then open lid and stir beans, checking liquid level. Bake for an additional 2 hours, checking and stirring every 45 minutes or so and adding small amounts of water, as necessary, to keep beans from burning.
Serve beans hot, or cool them, uncovered, and refrigerate until ready to use. They will keep for a week to 10 days. Baked beans can also be frozen
— Recipe courtesy of Saudia Sharkey