3-4 Servings (main dish)
6-8 Servings (side dish)

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.

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