Step 1

1 Place the beans in a large saucepan and cover with 8 cups of water

Step 2

2 Cover and bring to a boil over high heat, then remove from the heat and let sit, covered, for 1 hour

Step 3

3 (Alternatively, soak the beans overnight in a bowl of cool water, making sure all the beans are covered

Step 4

4 ) Drain

Step 5

5 Transfer the drained beans to a Dutch oven

Step 6

6 Add the tomato sauce, syrup, sugar, molasses, powdered mustard and ginger, stirring to dissolve the sugar, then add the boiling water and stir to mix well

Step 7

7 Place over medium heat and stir until warmed through

Step 8

8 Insert a clove into each onion half and add to the beans

Step 9

9 Increase the heat to medium-high; cover and cook for 1 hour, stirring once or twice

Step 10

10 Preheat the oven to 200 degrees

Step 11

11 Transer the Dutch oven to the oven and slow-roast for 7 to 8 hours, until the beans are tender

Step 12

12 If possible, check the liquid level once or twice during cooking (the beans should be just covered); stir in 1 cup of water at a time as needed, making sure it is evenly distributed

Step 13

13 Discard the cloves (and onion, if desired)

Step 14

14 Season with salt and pepper to taste

Step 15

15 Cool to room temperature, then transfer 2-cup portions to 1-quart freezer-safe resealable plastic food storage bags

Step 16

16 Seal, pressing as much air out of the bags as possible

Step 17

17 Freeze flat on baking sheets until firm, then remove the baking sheets and stack the flat bags in the freezer for up to 8 weeks

Step 18

18 VARIATION: To prepare this recipe using a slow-cooker, transfer the drained beans to a slow-cooker with a capacity of at least 4 quarts

Step 19

19 Combine the tomato sauce, syrup, sugar, molasses, powdered mustard and ginger, stirring to dissolve the sugar in a small saucepan over medium heat

Step 20

20 Add to the beans, along with the boiling water

Step 21

21 Stir, then cover and reduce the heat to low

Step 22

22 Cook for 7 to 8 hours, until the beans are tender

Step 23

23 Discard the cloves

Step 24

24 Season with salt and pepper to taste before serving or cooling to room temperature; proceed with storage steps