 | | Directions |
- Sort and rinse beans. Cover with 2 quarts water (avoid using very hard water-- beans may not soften as they cook), bring to a boil, and cook 2 minutes. Skim off any foam, cover, and let stand for 1 hour. (Or, cover beans with 2 quarts water and let stand 8 hours or overnight, refrigerated.)
- Preheat oven to 300° F. Add all remaining ingredients, except salt, to beans and their soaking water. Stir well, cover, and bake for about 2 hours. Remove cover and continue baking until beans are tender, about 1 additional hour. (Or, simmer on stovetop, lid ajar, until beans are tender, about 2 hours. Check occasionally to make sure they aren't dry--add more water if necessary.)
- Taste for seasoning, add salt to taste.
- TIP: Allow plenty of time--older beans take longer.
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Container: 4 quart or larger Dutch oven or heavy pot with lid
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 pound dried beans |
| - | | 1 onion, chopped |
| - | | 2 carrots, chopped or coarsely grated |
| - | | 2 celery stalks, sliced thinly |
| - | | 4 garlic cloves, minced (optional) |
| - | | 1/4 cup brown sugar |
| - | | 1/2 cup ketchup |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 tablespoon soy sauce |
| - | | 1 teaspoon black pepper, preferably freshly ground |
| - | | salt, to taste |
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