| 1 | The secret to tender baked beans is to leave the salt out until they are finished cooking. |
| 2 | For some reason, salt toughens them. |
| 3 | To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. |
| 4 | This recipe is easy to prepare ahead and cooks in only two hours. |
| 5 | Place the beans in a bowl, cover with cold water and soak overnight. |
| 6 | Drain and rinse beans very well under cold water. |
| 7 | Place the beans in a large, heavy pot. |
| 8 | Add enough water to cover the beans by 2". |
| 9 | Bring water to a boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender but not mushy. |
| 10 | Skim off any foam that rises to the surface. |
| 11 | Drain the beans. |
| 12 | Place the oil in a large, heavy ovenproof casserole. |
| 13 | Add the onions and wilt over medium-low heat until transluscent. |
| 14 | Remove from heat and stir in the beans. |
| 15 | Stir in the tomatoes and reserved juices along with all remaining ingredients except the salt and pepper. |
| 16 | Bake, covered, for 45 minutes. |
| 17 | Uncover and bake for 30 minutes more. |
| 18 | Season to taste with salt and pepper. |
| 19 | Per serving: 327 calories, 5 grams fat, no cholesterol. |
