Molasses Barbecue Beans Recipe

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Molasses Barbecue Beans Recipe

Molasses Barbecue Beans Recipe
The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days.

Ingredients of Molasses Barbecue Beans Recipe
2 pounds navy or small white beans, soaked overnight
2 cups white onions, chopped
2 cups red onions, chopped
1/4 cup garlic, minced
1/2 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 1/4 tablespoons soy sauce
2 cups dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup ketchup
3 tablespoons dark chili powder
2 canned chipotle chilies, chopped (along with some of the chipotle sauce; to taste)
1 pound canned plum tomatoes, crushed by hand or chopped
1/2 cup sorghum molasses
Honey, to taste
Salt, to taste
Freshly ground black pepper, to taste

Preparation of Molasses Barbecue Beans Recipe
1.Cook white beans according to directions on package until just slightly tender.
One hour before beans are done cooking,

2.combine the remaining ingredients in a large saucepan or Dutch oven and simmer for 45 minutes. (It is important to cook the beans and make the sauce at the same time so that the hot beans will absorb the hot sauce.) When beans are slightly tender, drain and add to the sauce. Season to taste with honey, salt and pepper.

3.Cook beans in the sauce, uncovered, over medium low to low heat until beans are fully tender and have fully absorbed the flavor, about 30-45 minutes, stirring ocassionally. Makes 8 to 10 servings.

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