British-Style Baked Beans

2 C. dried navy beans

1 T. vegetable oil

1 T. mustard powder

2 tsp. salt

1 tsp. freshly ground black pepper

1 C. diced onion

1/2 C. chopped red bell pepper

1 C. chopped celery

1(28-ounce) can crushed tomatoes

5 cloves Garlic

2 T. cider vinegar

1/4 C. unsulphured molasses

1/3 C. packed dark brown sugar

2 C. water

 

Add beans to deep bowl, cover with at least 3 inches of water and soak for 8 hours to overnight.  Rinse and drain.  Preheat oven to 350.  Combine oil, mustard, salt and pepper in a Dutch oven or large ovenproof proof pot over medium heat and cook, stirring, for 15 seconds or until mustard is absorbed by the oil.  Add onion, bell pepper and celery and continue to cook until onion is translucent, about 10 minutes.   Add soaked beans along with remaining ingredients.  Stir until well combined and sugar has dissolved.  Bake 6 hours, stirring every 30 minutes or so.  If they start to dry out, add a bit of water.  They are ready when the beans have a creamy texture.