|1||pounds||Beans, Cannellini||picked over|
|Water||to cover by 3/4 inch|
|1||teaspoon||Thyme||fresh, minced fine|
Bring the water to a boil. Put beans in a pot with the salt and garlic. Cover with the boiling water to a depth of about 3/4 inch above the beans. Place in a preheated oven to 250 for about 2 hours, or just short of tender. Add water as needed to keep beans just covered.
While beans cook, saute onion and celry in the oil over medium heat. When onion becomes translucent, add the garlic and cook a little longer.
Add the tomato sauce, brown sugar, molasses, mustard, Worcestershire, salt and thyme.
When the beans are real close to tender, drain them, but reserve the liquid.
Simmer for about 30 minutes.
Stir the sauce into the beans and return to the oven at 250. Check every 15 minutes and add some of the reserved bean liquid to thin as desired. Continue cooking till the beans are totally cooked and tender.