Combine beans and water in a stockpot; let stand overnight. Drain
beans; add 6 cups fresh water. Simmer over low heat for 1 1/2
hours. Drain again, but reserve one cup liquid.
Combine cooked beans, reserved liquid, and remaining ingredients.
Mix well and spread in a lightly greased 2 quart casserole dish.
Bake uncovered at 350 for 30 minutes or until golden.
Originally Submitted
11/13/2010
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