• Rinse beans and place in large saucepan or bowl. Cover with cool water so there is at least two inches of water above level of the beans. Let soak overnight (8-12 hours).
• Drain and rinse beans well.
• Place in a large, heavy saucepan and cover with water to at least one inch above the beans. Bring to a boil over medium-high heat stirring occasionally. Skim off foam.

For pressure canning:

• Cover and reduce heat so they don’t boil over and continue cooking for 30 minutes. Stir occasionally.
• Mix remaining ingredients and add to the beans. Stir to combine and return to a boil.
  
• Pour into hot sterilized jars to within one inch from the top. Be sure to have at least a half an inch of liquid above the level of the beans in the jar. The beans will absorb most of the liquid.
• Note: I get eight pints (500 mL jars) from one batch of beans. I fill each jar with an equal amount of beans (two full ladles) and then top up with the liquid equally distributed between jars. If I need more liquid to achieve the one inch headspace, I add more hot water.
  
• Ensure there are no air bubbles by running a rubber spatula down the inside of the jars. Adjust filling as required.
• Wipe rims clean.
• Place sterilized metal lids on jar and secure with metal screw bands to finger tight.
• Process in pressure canner following manufacturer’s instructions.

For baking:

• Add remaining ingredients. Stir to combine and return to a boil.
• Cover and bake in oven at 225°F for 6 hours.
• Freeze the leftovers in amounts you will use all at once.