For a shortcut, use 4 1/2 cups no-salt-added canned beans instead of soaking and boiling dried beans; be sure to rinse and drain canned beans thoroughly before using
Sort through beans to remove any debris. Rinse beans and place in a large bowl. Cover with cold water by a few inches and soak 8 hours or overnight. Drain beans, place in a large pot, and cover again with a few inches of water. Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours. Drain well.
Preheat oven to 350°F. In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat. Spoon into a 2-quart baking dish. Bake until bubbling and vegetables are very tender, about 1 1/4 hours.
Originally Submitted
5/25/2010
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