Pick the beans over, removing any rubble such as sticks and pebbles. Rinse them well and then place in a large bowl with plenty of hot water. Let soak for at least 1 hour, or as long as overnight. Drain, and then combine the beans with about 4 quarts fresh hot water in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender – 1 ½ to 2 hours. Drain the beans into a large bowl.
While the beans cook, heat a touch of water in a large skillet. Add the onion, red pepper, and celery and sauté for several minutes, adding the garlic at the end. Remove from the heat. Set aside.
Preheat oven to 325F.
Whisk together 1 cup of AVM Broth, the maple syrup, tomato puree, molasses, vinegar, mustard, seaweed, bay leaf, and parsley in a medium-sized bowl.
To the beans, add the sautéed vegetables and maple mixture and mix well. Pour the beans into a large, shallow casserole and cover tightly.
Bake for 2 ½ to 3 ½ hours. Check periodically to make sure they have enough liquid, adding more AVM Broth, if necessary. Stir in olive oil, and remove bay leaf.