I have prepared this so many times for backyard picnics and barbecues and the response is always so great. It is amazingly easy to assemble and it can be prepared a day in advance and stored in the refrigerator. Make certain you have a pan with a tight-fitting lid that will safely go into the oven. Aluminum foil can be used as a cover, but it is a bit of a bother to remove and reseal when you check that the sauce doesn't run low. The following recipe works perfectly for me, without the need to add any more broth. I do not add salt or pepper. I have added the names of the national products I use, so that you can duplicate this recipe exactly. I hope you enjoy this dish as much as so many of our friends have.

3 cans (15 ounces, each) Navy Beans packed in water, rinsed and drained
1 large onion, minced
3/4 cup barbecue sauce. (Chris' & Pitt's Original BBQ Sauce)
3/4 cup dark brown sugar
1/4 cup dark molasses (Brer Rabbit Dark Molasses)
1 tablespoon Bovril (concentrated Beef-flavored Bouillon)
3/4 cup canned beef broth (Campbell's). Do not dilute.

In an oven-proof Dutch oven or lidded pan, add all the ingredients and stir until nicely mixed. Cover pan and bake in a 325° oven for 1 1/2 hours or until the sauce has thickened. Check after 1 hour and if sauce looks dry, add a little broth. (Normally, this is not necessary.) This should serve 8 to 10, but allow for extras. Enjoy!