MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Boston Baked Beans
  Categories: Side dish
       Yield: 8 servings
  
       2 c  Navy beans, picked over
            -and rinsed
       1 T  Canola or safflower oil
     1/3 c  Fruit-sweetened catsup
     1/4 c  Unsulphured molasses
       3 T  Tamari (soy sauce)
       1 T  Dried mustard
       1 t  Fine sea salt
  
   From “May All Be Fed,” John Robbins. Morrow, 1992, $23.
   
   Put the beans into a large bowl and add enough water to cover by two
   inches. Put the bowl in a cool place and let the beans soak for 6-12
   hours. Drain and rinse the beans. Put the beans in a large pot and add
   enough fresh water to cover by 2 inches. Cover and bring to a boil
   over medium-high heat then immediately reduce the heat and simmer
   until the beans are tender, 45 minutes to 1 1/2 hours, depending on
   the age of the beans. Drain the beans, reserving the cooking liquid.
   Put the beans in a 2-quart baking dish. Preheat the oven to 300'F.
   
   Heat the oil in a large skillet over medium heat. Add the onion and
   cook until softened, about 6 minutes.
   
   Stir the onion into the beans, along with the remaining ingredients.
   Add enough of the cooking liquid to barely cover the beans. Bake
   covered, until all of the liquid is absorbed, 1-1 1/2 hours. Serve hot
   
   Makes 3-4 main dish servings or 6-8 side-dish servings.
  
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