Drain soaked beans in colander. Discard water. Place beans in large heavy-bottom pot and add 4 cups fresh cold water. Bring beans just barely to a boil. Reduce heat to low and add 1/2 tsp baking soda. Cover and simmer for approximately 45 minutes, stirring occasionally and fork-testing beans for doneness. Beans should still be firm when pierced with a fork but not hard when cooked nor should they be mushy; they should still hold their bean-shaped form. Do not overcook or beans will become mushy and lose their shape.
Drain the beans in large colander, reserving the liquid. Set liquid aside. Rinse the beans with cold water and drain well. Place beans in 3-quart Dutch Oven or casserole dish. Combine the remaining ingredients into a large measuring cup or bowl. Whisk or stir well to mix sauce ingredients and add to the beans. Stir beans and sauce gently until well combined.
Yield: Apx. 6-8 servings
Copyright My Island Bistro Kitchen