Ingredients
2 pounds dried navy beans5 quarts water, divided1 can (28 ounces) diced tomatoes, undrained1-1/2 cups ketchup1 cup butter, melted2 large onions, quartered1/2 cup packed brown sugar1/2 cup molasses1 tablespoon salt1 tablespoon Liquid Smoke or barbecue sauce
Preparation
Place beans and 2-1/2 qt. water in a 6-qt. Dutch oven; bring to a boil and boil for 2 minutes. Remove from the heat; soak for 1 hour. Drain and rinse beans; return to pan with remaining 2-1/2 qt. water. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1 hour.
Preheat oven to 350°. Drain beans, reserving cooking liquid. Return beans to pan; add remaining ingredients and mix well. Cover and bake until beans reach desired consistency, 2 to 2-1/2 hours, stirring occasionally. Add some of the reserved cooking liquid if too thick.
