2 cups raw pea (navy) beans
3 tablespoons butter 3 cups tomato juice
2 cups chopped onion 3/4 cup dark rum
3 cloves crushed garlic 2 teaspoons tamari sauce
3/4 teaspoons salt (more, to taste) 1 cup water
2 teaspoons dill weed 2 tablespoons fresh lemon juice
1 teaspoon allspice 1 – 2 diced carrots
lots of fresh black pepper 1 – 2 stalks minced celery
4 tablespoons dark (Dijon or 1 chopped bell pepper
Poupon) mustard 1 teaspoon freshly-grated ginger
4 tablespoons dark molasses (optional)

1. Place the beans in a large kettleful of water. Bring to a boil, then partially cover, and cook over medium heat until the beans are tender (1 to 1 1/2 hours). Check the water level from time to time during cooking. Drain if necessary.
2. (You can do this while the beans are cooking…) In a large saucepan, saut√© the onions and garlic in the butter, with salt, until the onions are soft (5 to 8 minutes).
3. Add all remaining ingredients, except the beans and vegetables, to the onions. Simmer, covered, for about 45 minutes.
4. Preheat the oven to 300. Combine the cooked beans, the sauce, and the raw, chopped vegetables in a large casserole. Cover tightly and bake about 1 1/2 to 2 hours.
NOTE: I do not do the last step in the oven. I just add the beans in with the vegetables and simmer uncovered for an hour or more.

pdf of recipe can be found here