* 3 cups cooked great northern beans OR navy beans; (cook 1 & 1/3 cups of dry beans) * 2 sticks celery, chopped finely * 1 carrot, grated * 1 onion, chopped finely * 2/3 cup tap water * 2 teaspoons yellow mustard * 1/4 cup ketchup * 1/2 teaspoon salt * 1/2 cup vinegar * 2 tablespoons tomato paste * 2 tablespoons brown sugar
Soak the beans in water overnight or quick soak them by covering them with water and bringing them to a boil for a full minute. Then remove them from the heat, put a lid on the pot and let them soak for an hour. This is called parboiling or quick soaking.
After soaking your beans (overnight or using the quick method) boil them for about 2 or 3 hours, or until they are perfectly tender. Do not salt the beans while they are boiling because this makes them take longer to soften.
Drain the beans and place them in a 1-quart sized casserole. Sprinkle in the onion, celery and carrot. Use your hands or a spoon to toss the mixture together so everything is evenly distributed. In a small bowl combine the remaining ingredients. Mix them well and pour this liquid over the beans. The beans should be barely covered. Add a tiny bit more liquid if necessary (probably not).
Bake the beans, uncovered, at 325° for about 1-1/2 hours. Remove from the oven and allow to cool slightly before serving.