Ingredients

• 1 pound dried cranberry, navy, or yellow eye beans
• 1/4 cup molasses, preferably organic
• 1/4 cup grade A medium-amber maple syrup
• 1/4 cup grainy mustard
• 6 fresh, peeled, or canned whole plum tomatoes
• 2 tablespoons olive oil
• 2 medium onions, peeled and quartered
• Boiling water
• Coarse salt and freshly ground black pepper

Directions

1. Preheat oven to 325 degrees.
2. Place beans in a large pot and add enough water to cover; let soak overnight. Drain and return to pot; add enough water to cover and simmer over medium-high heat for 30 minutes. Drain and transfer to a large bowl; stir in molasses, maple syrup, mustard, and tomatoes. Set aside.
3. Coat the bottom of a Dutch oven or a 9-by-13-inch high-sided baking dish with olive oil. Add onions and top with bean mixture. Add enough boiling water to cover bean mixture by 1 inch. Cover Dutch oven with lid or baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake until beans are softened, about 1 1/2 hours, checking water level and adding more as necessary.
4. Uncover beans and continue baking until thick and syrupy, about 45 minutes more. Season with salt and pepper and serve.