Ingredients

• 2 1/2 cups Cannellini Beans dry
• 7 cups Water
• 3 1/2 cups Tomatoes diced with juice
• 2 tsp Sea Salt
• 1/2 cup Tomato Paste
• 1/4 cup Sugar
• 2 Tbsp Molasses
• 2 Tbsp Vegetable Oil
• 1 Onion medium size, peeled and quartered
• 1 tsp Basil

Instructions

1. Soak the beans overnight in enough water to cover them- about 4 cups. The next day, drain the beans.
2. Add beans to 7 cups of water, bring to a boil; reduce heat, and simmer until the beans are tender about 1-1/2 hours.
3. When beans are tender, add all other ingredients, except onion and dried basil. Mix well.
4. Preheat oven to 350°F.
5. Place beans in an ovenproof bean pot or Dutch oven; place peeled and quartered onion in center. Bake covered for 1 hour. Remove cover, add dried basil and stir with fork. Bake uncovered until all liquid is thickened and mostly absorbed. Stir beans occasionally. Beans are done when you can easily mash a bean in your mouth with your tongue.