Instructions: In a 4-quart saucepan, combine beans and 2 quarts water; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add onion; bring to a boil; cover. Reduce heat; simmer 1 to 1 1/4 hours until tender. Cut several slices smoked sausage; set aside. Dice remaining sausage. Drain beans, reserving liquid. In a nonmetal casserole, combine diced sausage, brown sugar, mustard, Worcestershire sauce, garlic, molasses, ketchup, cloves, salt and pepper. Stir in drained, cooked beans. Complete now or make ahead.

To complete now: Bake at 300 degrees 1 1/2 to 2 hours, adding reserved bean liquid as needed. Garnish with reserved sliced sausage. To transport to picnic, cover casserole. Wrap with 5 or 6 layers of newspaper, if desired. Or pour beans into a slow-cooker and cover. Wrap in newspaper to transport.

To make ahead: Do not bake. Refrigerate reserved liquid and bean mixture separately up to 24 hours. About 2 hours before serving, remove cover from bean mixture; stir. Bake as directed above, adding reserved liquid as needed.

This recipe serves 6 to 8.

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