2 cups dry navy beans (soaked overnight)
2 cups vegetable stock
2 cups water
2 cloves garlic--chopped
1/2 serrano chili--minced
1/4 cup molasses
3/4 cup ketchup
2 tablespoons dijon mustard
1/4 cup brown sugar
2 tablespoons apple cider vinegar
*Soak navy beans overnight in large bowl of cold water. When ready to prepare baked beans. Drain and rinse navy beans.
*Saute onion and serrano chili in 2-3 tablespoons of olive oil until soft in large stock pot over medium heat. Sprinkle with salt and pepper. Add garlic. Saute 5 minutes. Add drained beans. Add vegetable broth and water. Turn heat to high and bring to boil. Once boiling drop heat to medium low and let beans simmer until they are soft--approximately 1-2 hours.
*Pre-heat oven to 325 degrees F. Once beans are soft, pour them into a large baking dish. In a small saucepan, heat the molasses, mustard, ketchup, brown sugar, apple cider vinegar, and a touch of salt and pepper over medium heat. Stir until all ingredients are incorporated and the mixture just starts to bubble. Remove from heat and add sauce to beans. Stir. Bake uncovered for approximately 1 hour or until beans have thickened and are bubbly.