DRY NAVY BEANS RECIPES

Steps:

• Place the beans in a colander and rinse with cold running water.
• Pick over the beans to remove any stones or foreign objects.
• Heat the oil over medium-high heat in a large, heavy stock pot.
• Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
• Add the bay leaf and thyme and saute for 1 minute.
• Add the beans and chicken stock and bring to a boil over high heat.
• Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
• Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
• Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
• Remove the bay leaf and serve hot.

Steps:

• Rinse beans. Combine beans and 8 cups water in a 4-quart pot. Cover and let soak in a cool place for 6 to 8 hours or overnight. (Or bring the bean mixture to boiling; reduce heat. Simmer for 2 minutes. Remove from the heat. Cover and let stand for 1 hour.) Rinse and drain the beans.
• Cook onion and garlic in hot oil in the same pot until tender, stirring occasionally.
• Add the beans, chicken broth, and the remaining 3 cups water. Bring to boiling; reduce heat. Cover and simmer over low heat for 1 to 1 1/2 hours or until the beans are tender, stirring occasionally. Drain the beans, reserving the cooking liquid.
• Meanwhile, preheat oven to 300 degrees F. Return the drained beans to the pot. Stir in 2 cups of the reserved cooking liquid, the molasses, ketchup, peanut butter, brown sugar, mustard, and Worcestershire sauce.
• Bake, covered, for about 2 1/2 hours or until desired consistency, stirring occasionally.