Instructions: Wash the dry beans carefully and soak overnight in salted water. Add more water if necessary and cook for 3 to 4 hours, or until beans are tender.

Drain, reserving 1 1/2 cups of the cooking liquid.

Combine the chutney, tomato paste, and mustard, and mix well. Add the beans, onions, molasses, and the cooking liquid, and simmer in a pot until the sauce is slightly thickened. Pour it all into a casserole or bean pot; cover and bake for 1 to 1-1/2 hours in a 325 F oven.

Serve hot.

Makes 4 servings.

NOTE: "The chutney gives a spicy flavor that is quite strong; if you prefer rather sweet baked beans, add a little more molasses." Anna Thomas recommends mango chutney for the best flavor.

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