Baked Beans

1 ½ cups dried navy beans
¼ cup chopped onion
2 TBS dark molasses
¼ cup ketchup
1 TBS dried mustard
½ cup reserved bean water
1 tsp. curry powder
1 cup water-packed pineapple chunks, drained

Add dried beans to a kettle. Cover with water. Bring to a boil, reduce heat and simmer for 30 minutes or until tender. Preheat oven to 250 degrees. Drain the beans, reserve the liquid. Spray a baking dish with nonstick spray. Put the beans in the dish. Add onions, molasses, ketchup, dried mustard, reserved bean water and curry powder. Top with pineapple chunks. Bake, covered, for about 6 hours, uncover for the last hour of cooking. If beans get dry, add more water. Serves 4
** Note: This recipe can also be made in a slow cooker. If you use canned beans instead of dried, you need to bake for only one hour. Use about 3 cups of canned beans.

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