~For a Crowd method, makes 9 qts
Brine in 12 qt pot:
5 lb beans in 1/4 c salt
Cover generously with 9.5 kangan water
Soak and Rinse well

In 15 qt brazier or hotel pan combine:
rinsed beans
6 onions or so chopped fine
12 oz (1 c) molasses
12 oz maple syrup
6 oz (2/3 c) brown sugar or sucanat
2 T salt
2 T dry mustard (optional)
2 t pepper
1/2 t ground cloves
2 garlic heads

Cover the beans (barely) with fresh filtered water or 9.5 kangan. (The kangan water speeds up cooking, brings out flavors, and the beans cook very evenly.)

~In brazier Put lid on and bring to simmer on stovetop. Keep covered and transfer to oven at convection 200* or so for about 3 hours. Cook until beans are soft but hold their shape.

~In hotel pan, lid on, roast on convection 450* until it boils. (about 1 hour) Then turn down to convection 250* to finish baking. Until beans are soft but hold their shape.

~When finished season with more salt, pepper, prepared mustard, and meat fat!

~Then UNCOVER and bake in oven at 170* bake 10-12 hours or so. This makes the water become very flavorful, the onions brown, as they float to the top, and the beans do not cook any more than they already were.

*They taste even better if they cool and are refrigerated a day before eating. They also freeze well.

~Crowd portioning notes
36 cups - 1/4 c each serving would be 144 servings.
2025 I am serving 60 people so I will make just this recipe with 5 lb beans.

To brine beans: Soak 2 lb (4c) beans in 3 qt bowl filled with water (9.5 kangan) and 2 T salt stirred in very well, overnight (8-14 hours).  In the morning rinse them well.

In my 5 qt casserole style allclad pan
Saute 1 or 2 or 3 large onions in meat fat if you have it. Along with 1t salt. When they are golden and rich tasting add:

6 oz (1/2 c) molasses
6 oz maple syrup
3 oz (1/3 c) brown sugar or sucanat
1 T salt
1 T dry mustard (optional)
1 t pepper
1/4 t ground cloves
Saute a few minutes to heighten flavors

Add drained brined beans and just barely cover with water.
Float a whole garlic head, nicked in each clove.
Bring to a simmer.

Then bake with the lid on at 170* to 200* about 10 hours or at 250* about 6 hours.

At the end of the cooking time you can remove the lid and let some of the liquid cook off in the oven. Use convection 300*-400* depending on how fast you need it to happen. I like the beans with just a little syrup - like liquid left on them. That way they don't spread all over your plate when you eat them and all the flavor is in each bean!

~Multipot pressure pot
Without brining beans:
Rinse 2 lb navy beans

To brine beans:
Soak 2 lb beans in water with 2 T salt
After 8-12 hours rinse well.

In pot combine:
6 oz molasses
6 oz maple syrup
garlic
finely chopped onion
meat fat
1 T salt
1/4 t ground cloves

5 c water - for unsoaked beans ONLY

Warm on 212* (slow cooking) stirring to combine so the sugars don't burn on the bottom.

Unsoaked beans: Add the rinsed beans and cook using 25 minutes pressure.

Soaked beans: Add just enough water to barely cover beans and cook using 15 minutes pressure.

Let pressure release naturally. Check for doneness and give it a stir with a very soft silicone scraper.

Flavor with salt and pepper, more maple syrup and regular prepared mustard.

Beans are better if they can cool and sit overnight before serving.

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