Soak dry beans overnight in warm filtered water with a pinch of baking soda added.
After 12 - 24 hours, rinse them thoroughly, then cook the beans in filtered water for 1 - 2 hours, until tender. Drain and set aside to cool.
Preheat oven to 250.
Mix together brown mustard and honey.
Add the beans to the sauce and toss to coat.
Spead bean in a single layer on a tray and bake for 60 - 90 minutes, stirring every 15 - 20 minutes until they're crispy.
Allow them to cool, then store in an air-tight container.