1 - 1lb bag (16 oz.) dry little white navy beans, sorted, rinsed
1 tsp minced garlic or one clove minced
1/2 tsp. sea salt
1 cup of vege broth
1 med. onion, chopped fine (1/2 cup)
1/2 c. molasses
1/3 c. packed brown sugar
1/2 tsp sea salt
3 tsp ground dry mustard
1/2 tsp liguid smoke
Cook beans in about 10 cups of water about 2 hrs. 'til tender.
Drain til most of the liquid is gone, but not real dry.
Put the beans with the remaining ingredients mixed in well in a slow cooker or a baking casserole dish with a lid. Cook in the slow cooker on low setting for another 10-12 hours. Or, bake in conventional oven for about 10 hrs. at 250 F degrees.
You can reserve some of the bean juice and use it instead of adding a vege broth, but if you do you risk having some bitterness from the bean juice. Most palettes are not that delicate to discern the difference.