Before soaking, rinse beans in cold water.
Long Soak Method:
For every cup (250 ml) of beans, add 3 cups (750 ml) of cold water. Let stand 12 hours or overnight. Discard the soaking water, rinse with cold water and cook beans according to method outlined below. This should swell to 2 - 2 1/2 cups beans.
Quick Soak Method:
For every cup of beans, add 3 cups of cold water. Slowly bring to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Discard the soaking water, rinse with cold water & cook according to the method outlined below. Beans absorb as much water in the quick method as they do in the long. This should swell to 2 - 2 1/2 cups beans. The quick method is shorter it requires more time spent for you minding the beans as they boil.
Baking The Beans
Preheat oven to 250f. For every 2 1/2 cups soaked beans. Spread soaked beans in a deep dish. Pour 1/2 cup water over beans. Stir in 3 tbsp tomato sauce and 2 tsp mustard powder. Cover and bake for 4 hours.
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