MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Barbecue Time Baked Beans
  Categories: Side dish
       Yield: 8 servings
  
       1 lb Dried navy beans
       2 tb Vegetable oil
       2 md Onions, cut into small dice
       1 cn Italian plum tomatoes,
            -drained and coarsely
            -chopped (28 oz; reserve
            -1/2 cup juices)
     1/2 c  Ketchup
     1/4 c  Dark molasses
     1/2 c  Dark brown sugar
       2 tb Worcestershire sauce
     1/2 t  Dry mustard
            Salt to taste
            Freshly ground black pepper
            -to taste
  
   The secret to tender baked beans is to leave the salt out until they
   are finished cooking. For some reason, salt toughens them. To pamper
   your tummy, rinse off the beans when they are finished soaking in
   several changes of cold water. This recipe is easy to prepare ahead
   and cooks in only two hours.
   
   1. Place the beans in a bowl, cover with cold water and soak
   overnight. Drain and rinse beans very well under cold water.
   
   2. Place the beans in a large, heavy pot. Add enough water to cover
   the beans by 2". Bring water to a boil, reduce heat to a simmer and
   cook for 45 minutes, or until beans are tender but not mushy. Skim
   off any foam that rises to the surface. Drain the beans.
   
   3. Place the oil in a large, heavy ovenproof casserole. Add the
   onions and wilt over medium-low heat until transluscent. Remove from
   heat and stir in the beans.
   
   4. Stir in the tomatoes and reserved juices along with all remaining
   ingredients except the salt and pepper.
   
   5. Bake, covered, for 45 minutes. Uncover and bake for 30 minutes
   more. Season to taste with salt and pepper.
   
   Per serving: 327 calories, 5 grams fat, no cholesterol.
  
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