Barbecue Time Baked Beans

• 1 lb. dried navy beans
• 2 Tbsp. vegetable oil
• 2 medium sized onions, cut into small dice
• 1 (28 oz.) can Italian plum tomatoes, drained and coarsely chopped (reserve 1/2 c. juices)
• 1/2 c. ketchup
• 1/4 c. dark molasses
• 1/2 c. dark brown sugar
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• salt and freshly ground black pepper to taste

1. Place the beans in a bowl; cover with cold water and soak overnight.
2. Drain and rinse beans very well under cold water. Place the beans in a large, heavy pot.
3. Add enough water to cover the beans by 2 inches.
4. Bring water to a boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender, but not mushy.
5. Skim off any foam that rises to the surface.
6. Drain the beans.

dried navy beans, vegetable oil, onions, italian plum tomatoes, ketchup, dark molasses, brown sugar, worcestershire sauce, dry mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=591163 (may not work)