Baked Beans, Boston Style

2 1/2 cups dried navy or kidney beans -- soaked

5

1/3 cup molasses

1/4 cup brown sugar

1 tablespoon dry mustard

1/4 teaspoon cayenne

1 teaspoon Bakon yeast

-- (available at health food stores) 2 teaspoons tamari

2 medium onions -- chop in large pieces

2 bay leaves

3 cloves garlic -- minced

1 teaspoon salt

Freshly cracked pepper

Preheat the oven to 300 degrees. Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again. Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt, and pepper. Place in a bean pot or 2-quart baking dish and add water to cover the beans. Cover and bake until the beans are very soft, 7 to 8 hours. Check periodically and add more water, if needed, to keep the beans from drying out. Remove the cover during the last half hour of cooking so a crust can form. 401 calories, 1.7 gram fat per 1 cup serving.