Apple Cider Baked Beans
Yield 6 servings

2 cups dried white navy beans, picked over, washed and soaked (May substitute canned beans by using three 15 ounce cans of navy beans or great northern beans. Drain and rinse. Proceed with recipe.)
1 small onion, diced
4 tablespoons molasses
8 teaspoons Dijon mustard
2 tablespoons tomato paste
1/2 tespoons salt
2 teaspoon black pepper
2 teaspoon dried thyme
1 small bay leaf
1 teaspoons cider vinegar
4 teaspoons soy sauce
1 1/3 cups apple cider, boiling
Boiling water

Pour beans onto a flat surface (countertop) in a single layer. Pick out rocks, dirt balls, off colored and broken beans. Discard. Wash beams in two changes of cold water. Cover with 3 inches of water and allow beans to soak overnight or 8 to 10 hours. (Quick soak method: Cover cleaned beans with 3 inches cold water and bring to a boil over medium heat. Boil for 10 minutes, turn heat off and let stand for 2 hours or more. Proceed as directed below.) Preheat oven to 250 degrees. Drain beans, reserving liquid. Bring liquid to a boil. Pour beans into a deep ovenproof casserole or bean pot. Add all the ingredients, stir and add enough reserved boiling to cover beans. Cover the casserole with foil or the lid. Bake 6 hours, adding a little more water if necessary afte 3 hours of baking.