My Dad made great baked beans but used can beans as a starter.  I have high blood pressure so I have been very careful if my sodium intake.  That’s  why I gave up baked beans. Most can baked beans have 20-25% of a days sodium;  before doctoring with ketchup another 10% a days sodium.  As my bathroom scale will attest I don’t like to give up anything   That’s why I took on this challenge.  The sodium drops to 9-12% and they are sweet and savory:  So as it turns out these are kinda like my Dad’s beans just a lot healthier.   I hope  you like them.

1 pounds dry navy beans soaked for 3 hours and drained

In a large stock pot add 2 quarts water 2  quarts veggie or chicken stock low sodium  and the drained beans

simmer for  two hours or until beans soften