2 cups Navy Beans, soaked overnight and drained and rinsed
3 Tab. blackstrap molasses
2 tea. salt
1/4 tea. black pepper
1/2 tea. dry mustard
1/2 cup ketchup
1/4 cup brown sugar
2 tea. soy sauce
1 tea. apple cider vinegar
1 tea. liquid smoke
1 onion, chopped finely
Cook beans until tender, about 1 1/2 hours on the stove or use an Instapot. Drain beans.
OVEN METHOD:
Preheat oven to 325 F.
In a small pot, stir together molasses, salt, pepper, mustard, Ketchup, brown sugar, soy sauce, vinegar and liquid smoke and bring to a boil.
Place the beans and onions in a small oven-safe dish. Pour the sauce over the beans and add fresh water to barely cover the beans.
Bake for 3 1/2 hours, covered, until the beans are soft and flavorful. Check throughout the cooking to see if the beans need any water,. You want a thick sauce surrounding the beans. If they are getting too dry add a small amount of water.
SLOW COOKER METHOD:
Put the drained beans back in the Instapot or put in a slow cooker. Stir in molasses, salt, pepper, mustard, Ketchup, brown sugar, soy sauce, vinegar and liquid smoke and put on low slow cooker setting. Add onions and enough water to barely cover the beans.
Slow cook for 3 1/2 hours, covered, until the beans are soft and flavorful. You want the sauce to get thick as it cooks. If it is too thin, take the top off of the slow cooker during the last half-hour to hour of cooking.