3 cups dry navy beans
5 cups cranberry juice
1/2 cup lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 tsp dark brown sugar
1 1/2 tsp ground mustard
1 1/2 tsp salt
1/8 tsp ground ginger

place beans in a dutch oven or soup kettle; add water to cover 2″. boil for 2 minutes. remove from the heat; cover and let stand for 1 hour. drain beans and discard liquid. return beans to dutch oven. add cranberry juice, bring to a boil. reduce heat; cover and simmer for 1 hour or until the beans are almost tender. drain, reserving cranberry liquid. place beans in a 2 1/2 qt casserole or bean pot; add remaining ingredients and 1 1/2 cups cranberry liquid. cover and bake at 350 degrees for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. add reserved cranberry liquid as needed.

10-12 servings