Basic recipe from The All-American Bean Book by F.H. “Ted” Waskey
Modification by Miles Smith Farm
1 quart of dried navy beans
1 lb of Miles Smith Farm Hot Italian Beef Sausage, sliced
1 medium onion, chopped finely (optional)
1 teaspoon dry mustard
2 teaspoons salt
½ teaspoon freshly ground pepper
¾ cup Rapadura or dark brown sugar
½ cup molasses
½ cup cider vinegar
½ cup catsup
1 large apple, peeled, cored and finely chopped
1 cup boiling water
Soak Beans for 4 or 10 hours or overnight. Drain beans and place in large pot and cover with cold water. Bring to a boil over high heat, lower the heat, and simmer beans, covered until just tender, about 30 minutes or until just tender. Drain.
Meanwhile, combine all other ingredients. Add drained, cooked beans and stir well.
Bake is a low over (250 degrees) for 9 hours, adding a little boiling water every hour as needed. The liquid should just be below the level of the beans.
Optional: add all ingredients into a crock pot and cook on low for 10 hours. This gives a slightly different consistency than the baked version. You can remove the lid the last 30-50 minutes to help thicken the broth.