Nutrition per serving may change if servings are adjusted.
1 pound dry navy beans
11 cups water, divided
1 tablespoon olive oil
2 cups chopped onion
2 cloves garlic, minced
2 (14 ounce) cans reduced-sodium chicken broth
¼ cup molasses
¼ cup ketchup
3 tablespoons peanut butter
2 tablespoons packed brown sugar (see Tip)
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
Rinse beans. Combine beans and 8 cups water in a 4-quart pot. Cover and let soak in a cool place for 6 to 8 hours or overnight. (Or bring the bean mixture to boiling; reduce heat. Simmer for 2 minutes. Remove from the heat. Cover and let stand for 1 hour.) Rinse and drain the beans.
Cook onion and garlic in hot oil in the same pot until tender, stirring occasionally.
Add the beans, chicken broth, and the remaining 3 cups water. Bring to boiling; reduce heat. Cover and simmer over low heat for 1 to 1½ hours or until the beans are tender, stirring occasionally. Drain the beans, reserving the cooking liquid.
Meanwhile, preheat oven to 300°F. Return the drained beans to the pot. Stir in 2 cups of the reserved cooking liquid, the molasses, ketchup, peanut butter, brown sugar, mustard, and Worcestershire sauce.
Bake, covered, for about 2½ hours or until desired consistency, stirring occasionally.
Tip: If using a sugar substitute, we recommend Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 203 cal., 251 mg sodium, 33 g carbo. Exchanges: 2 starch. Carb choices: 2.