Vegetarian Baked Beans

• 2 cups white navy beans (1lb)
• 2 teaspoons salt
• 14 teaspoon pepper
• 2 garlic cloves, crushed
• 2 bay leaves
• 14 teaspoon oregano
• 14 cup parsley, chopped
• 6 tablespoons butter
• 2 onions, chopped
• 28 ounces tomatoes, canned

1. -Cover beans in cold water and refrigerate over night.
2. Drain the next day.
3. -Put in Dutch oven with 5 cups of cold water; add salt and pepper, garlic and bay leaves.
4. -Bring to boil and reduce heat; simmer covered for 1 hour or until tender, stirring occasionally.
5. -Drain off excess water (it will be quite dry).
6. -Set oven to 325F.
7. -Saute onions in 4 tbsp of butter, add tomatoes, oregano & parsley to onion cook for 5 minutes.
8. -Stir tomato/onion mixture and remaining 2 tbsp of butter into beans.
9. -Bake covered for 1 hour and 15 minutes and 15 minutes uncovered.
10. -Garnish with tomatoes & bay leaves.

white navy beans, salt, pepper, garlic, bay leaves, oregano, parsley, butter, onions, tomatoes

Taken from www.food.com/recipe/vegetarian-baked-beans-459225 (may not work)