We've made this e few times now, and we absolutely love it. Baked beans (courtesy of Canadian Living) Ingredients 1 lb (500 g) dried navy beans (2-1/2 cups/625 mL) 2/3 cup (150 mL) bottled strained tomatoes 1/3 cup (75 mL) packed brown sugar 1/3 cup (75 mL) cooking or blackstrap molasses 1 tbsp (15 mL) sodium-reduced soy sauce 1 tsp (5 mL) dry mustard 1/2 tsp (2 mL) salt 1 sweetonion, chopped 4 oz (125 g) slab bacon, diced 2 oz (60 g) salt pork, diced P reparation: Rinse and soak dried beans overnight in three times their volume of water. (Or for quick-soak method, bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour.) Drain. In saucepan, cover beans again with three times their volume of water and bring to boil. Reduce heat, cover and simmer until tender, 30 to 40 minutes. Drain, reserving 2 cups (500 mL) of the liquid. In small bowl, whisk together tomatoes, brown sugar, molasses