• Add the beans to a large saucepan, then add enough cold water to cover double the level of the beans. Soak for about 8 hours. The beans will swell, so ensure that they are covered with enough water.
• Stir the beans to release any contaminents. Drain, then sort to remove any discoloured beans or foreign materials.
• Rinse the pot, then return the beans to the pot and add fresh cold water to cover the beans.
• Bring the beans to a boil then reduce and simmer for 1½ hours.
• Stir occasionally, remove foam and add water if required to ensure beans are covered in water.
• After the beans are tender, drain them. But make sure to reserve about two cups of the bean water, set aside.

Slow Cooker Method

• Add beans and all other ingredients to a slow cooker.
• Add one cup of the reserved bean water to the measuring cup used for the molasses and ketchup. Stir to release the residual ingredients and add it to the bean pot.
• Cover and cook on low for 6-7 hours or high for 3-4 hours.
• Two hours before cooking is complete, remove 1 cup of the beans and mash them. Stir the mashed beans into the cooking pot. If the bean mixture has become dry, stir in some of the reserved bean water.

Oven Method

• Add beans and all other ingredients to a bean pot, oven roast pan or dutch oven.
• Add one cup of the reserved bean water to the measuring cup used for the molasses and ketchup. Stir to release the residual ingredients and add it to the bean pot.
• Cover and cook for 4-5 hours in an oven at 250°F.
• Two hours before cooking is complete, remove 1 cup of the beans and mash them. Stir mashed beans into the cooking pot. If the bean mixture has become dry, stir in some of the reserved bean water.