6 cups small white beans (navy)

2 celery stalks cut in half

1/2 cup chopped parsley

1 small onion,, peeled and studded with 6 cloves

1 clove garlic, crushed
pinches of oregano, thyme, chili powder and salt water

4 to 5 cups of water

1  5 1/2 oz. can tomato paste

1   13 oz  Can of Tomato Sauce

1/2  cup molasses (not blackstrap}

1/2 cup brown sugar

1/2 tsp. dry mustard

pepper and salt

dash of Worcestershire sauce

Soak beans overnight covered in water (optional).  Drain and add fresh water and add celery, parsley, onion and seasonings.  Bring to a boil and let simmer for 45 minutes.  (If not soaking overnight, simmer for 1 and 1/2 to 2 hours).  Do not overcook.  Remove pot from heat, take beans out and place in bowl (keep the cooking liquid).  Chop up celery and onion and add to bowl.  Discard cloves.  Place beans in large oven-proof pot.  To make the sauce, combine 4 to 5 cups of reserved stock with rest of ingredients and pour over beans just to cover.  If you need more stock, use more of the reserved stock or use water.  Seal lid well with foil and then the top of the pot.  Bake at 300 degrees for 1/2 an hour and then lower temperature to 250 degrees and continue cooking for 4 to 6 hours (if overnight soaking was done).  Otherwise, cook for longer (8 hours) until thick but still moist.  About 1/2 an hour before it is ready, remove cover, sprinkle with brown sugar and add 1/4 cup of rum or sherry (optional) and leave for 1/2 hour.   If you wish to freeze some of the recipe, it is better to keep refrigerated for 2 to 3 days to let the flavor develop before freezing.

Note:  check beans during cooking to make sure they have enough liquid covering them; otherwise add some more of the bean stock or water.