Quick cook beans – place beans in heavy pot, cover with 4 cups water, bring to boil for 5 minutes, reduce to simmer – let simmer 1 hour or until beans are soft all the way through when cut with a knife

Drain soaking liquid

Add 4 cups water and 4 cups chicken stock to beans in pot

Pre-heat oven to 350’

Bring beans on stove top to a boil, reduce heat to low

Cook for 20-30 minutes, skim off foam if any shows up on top of pot

Cook until beans are tender and skin peels away when you blow on a bean

Meanwhile, mix molasses, vinegar, miso, soy sauce, mustard powder, garlic, paprika and ginger together

Pour into pot with beans

Bring to a boil

Turn off heat – cover and place pot in the oven

Cook 30 minutes, stir

Cook 30 more minutes, stir and remove from oven

Return to stove top, cook over medium high heat, with lid slightly ajar – this will help cook down the liquid in the pot

Stir after 30 minutes, if still too wet, lower temperature to simmer and cook in increments of 30 minutes or until liquid has thickened up

Turn off heat, add in light brown sugar & ketchup, stir to dissolve, cover and let sit for 10 minutes

Serve warm