CIDER BEANS
Source: (from In Praise of Apples, by Mark Rosenstein)

3 C. dried white navy beans
1 Tbsp. black pepper
1 small onion, diced
2 sprigs fresh thyme
6 Tbsp. molasses
1 bay leaf
1/4 C. Dijon mustard
2 tsp. cider vinegar
2 Tbsp. tomato paste
2 Tbsp. soy sauce
2 tsp. salt
2 C. fresh Apple Cider, boiling
Optional: 1/2 C. bourbon

Rinse the beans; place in a pot with enough cold water to cover & bring to a boil over medium heat. Drain & rinse the beans; return to the pot again with enough cold water to cover. Bring to a boil, then reduce heat & simmer for 30 minutes; skimming and discarding any foam that rises to the top. Drain the beans well. Preheat oven to 250 degrees. Place beans in an ovenproof casserole dish. Add all the remaining ingredients except the bourbon, mix well; then pour in enough boiling water to cover the beans. Cover with a lid or foil and bake for 6 to 9 hours, adding a little more water if necessary. Several minutes before the beans are fully cooked, add 1/2 cup bourbon if desired.