2 c. dry navy beans
water
1/2 tsp. ground ginger
1 c. minced onion
1/2 c. dairy sour cream
1 1/2 tsp. salt
1/4 tsp. ground white pepper
4 tbsp. honey
dark rye or Italian garlic bread (optional)

Soak beans in warm water to cover for 2 hours; bring to a boil in same water. Add ginger and simmer 1 hour, adding more water to keep beans covered, if necessary. Turn beans into casserole or bean pot; stir in remaining ingredients plus 1 cup boiling water. Bake, covered, in preheated 350 degrees F. oven about 2 hours. Serve with thick slabs of dark rye bread or crusty Italian garlic bread. Serves 4 to 6.