Vegetarian Baked Beans Servings: 8 Serving Size: 1 cup Ingredients - 1 pound dried beans - 1 onion, chopped - 2 carrots, chopped or coarsely grated - 2 celery stalks, sliced thinly - 4 garlic cloves, minced (optional) - 1/4 cup brown sugar - 1/2 cup ketchup - 1 tablespoon Worcestershire sauce - 1 tablespoon soy sauce - 1 teaspoon black pepper, preferably freshly ground - salt, to taste    Although this excellent baked bean dish requires quite a bit of time (several hours for soaking the beans and for baking), the effort is minimal and the result is worth the wait.   Directions Sort and rinse beans. Cover with 2 quarts water (avoid using very hard water-- beans may not soften as they cook), bring to a boil, and cook 2 minutes. Skim off any foam, cover, and let	1

	stand for 1 hour. (Or, cover beans with 2 quarts water and let stand 8 hours or overnight, refrigerated.) Preheat oven to 300° F. Add all remaining ingredients, except salt, to beans and their soaking water. Stir well, cover, and bake for about 2 hours. Remove cover and continue baking until beans are tender, about 1 additional hour. (Or, simmer on stovetop, lid ajar, until beans are tender, about 2 hours. Check occasionally to make sure they aren't dry--add more water if necessary.) Taste for seasoning, add salt to taste. TIP: Allow plenty of time--older beans take longer.	2