How can we have a backyard party or picnic without Baked Beans?  

• 1 pound of dry Navy beans, washed and soaked overnight   
•     1 (15 oz) can of tomatoes       
•     1 teaspoon of salt 
•     1 cup of onion, diced and separated into two parts   
•     ½ cup red bell pepper, diced  
•    2 stalks of celery, diced
•     1 clove of garlic, minced    
•   1 can of tomato sauce or 1 can of RO*TEL tomatoes    
•     ½ cup of molasses 
•     ½ cup of catsup 
•     ¼ cup of prepared mustard 
•     1 tablespoon of vegan Worcestershire sauce       
•       2 teaspoons of red wine vinegar, or your choice       
•       1 jalapeño, diced (optional)    
•     ½ teaspoon of seasoned salt 
•     ½ teaspoon of pepper 
•     1 small onion, thinly sliced

Wash and soak beans overnight. Pour off soaking water and place beans in 10 quart pot with fresh water. Bring to a boil over medium-high heat.

Add tomatoes, one teaspoon of salt, and ½ cup of the onions. Cook over medium-low heat for about 2 hours, until soft. When beans are tender, pour off at least half of the cooking water.  Preheat oven to 350°F (175°C). Lightly spray casserole dish or pan with canola cooking spray. Combine all of the remaining ingredients, including the remaining uncooked onions, with the Navy beans in a large bowl and mix well.

Pour mixture into casserole dish and cover top with the sliced onions. Cover dish with foil and bake for 30 to 45 minutes.  Remove foil and bake for additional 30-45 minutes. When the beans are done, they will appear bubbly, the onions will be golden brown and the sauce will thicken. Do not overcook or the sauce will dry out!  Remove from oven and cover lightly until you serve.

Hint:

To save time soaking and cooking dried beans, use 4 (14.5oz) cans of Navy beans. Rinse the canned beans and then follow remaining instructions. Faster and almost as good.