3 c. dry navy or great northern beans, soaked overnight
1 strip kombu (dried kelp)
9 c. water (approximate)
3/4 c. barley malt (or equal amount molasses or sorghum)
3 tbsp. prepared mustard
3 tbsp. miso or 3 pinches sea salt

Bring beans and kombu to a boil, reduce to a simmer and cook covered on the stove about 1 1/2 hours or until tender. Add water as needed so that water is about level with the beans at the end.

Add remaining ingredients. Simmer on the stove for another hour or bake covered at 350 degrees for another hour.