| 3 | c. dried white (navy or great northern) beans |
| 1 | lg. onion, peeled and diced small |
| 1/3 | c. blackstrap molasses |
| 2 | T. barley malt syrup |
| 2 | T. stone-ground mustard plus 1 tsp. dry mustard (optional) |
| 1 | tsp. salt |
| 2 | T. apple cider vinegar |
| 24 | oz can of ground tomatoes |
Soak beans overnight in 9 cups water, refrigerated. Drain. Bring to a boil in 9 cups fresh water. Reduce heat to low, cover and cook until nearly tender, about 45 minutes. Drain beans, reserving two cups of liquid (I save it all and use the remainder as a soup base). Combine beans and other ingredients in a 4-quart covered casserole. Cover and bake at 250 degrees F for 6 to 9 hours. If you are home, occasionally check after a few hours, and add a little bean liquid if necessary. As the sauce develops, tinker with the seasoning if necessary. Leave uncovered for the last hour or so. Yield: about 8 servings.
Cooking time: 6 to 9 hours in 250 degree F oven; or up to 12 hours in a crockpot on low.