The Night before baking:
Look through your dried beans, rinse and drain.
Place in a large pot and cover with fresh water to cover by about 3" to 4". Let set overnight.
The day of cooking:
Drain the beans and set aside.
In the large pot heat the oil to medium. Saute the onion until it is translucent. About 10-15 minutes.
Turn to low and add the ketchup, dark brown sugar, maple syrup, mustard, dry mustard, garlic powder, chili powder and cayenne, salt and black pepper.
Stir and then add the water, vegetable broth and drained beans.
Bring to a boil and then turn down to a low and simmer, covered, for one hour. Stirring, occasionally, so that it does not stick.
Pour everything into a large covered casserole - up to 4 quarts in size. Be careful.
Cover and bake at 325 degrees for 3 hours. Remove lid and bake another hour and until thickened.