Add dry beans to Dutch oven and add 8 cups of water tocover. Cook on high till the beans comes to a boil for about two minutes andturn off the heat, cover and let the beans sit in the pot covered for 30 to 45minutes.
Once the beans have sat they will have absorbed a lot of the water.Drain the beans through a colander and then add 8 cups of fresh water and addthe leeks. Cook the beans again for 15 minutes at a full boil.
In the meantime, in another saucepan mix 2 cups of water,molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard, and brownsugar, cook to get a slow boil. Itshould be sweet tasting but not thick.
Prepare 6 pint jars. Using a slotted spoon fill the jars 3/4 full of the beansand onion mixture.
Once all the jars are filled ladle the sweet sauce into thejars leaving 1" headspace to leave room for expansion. Process the jars ina pressure canner at 11 pounds of pressure for 75 minutes.