Three Bean BBQ Baked Beans

Three Bean BBQ Baked Beans

1/2 cup dried black beans
1/2 cup dried navy beans
1/2 cup pinto beans
water

2 cups beef stock
3 cups BBQ Brisket Sauce
1 tsp crushed red pepper
1 1/2 tsp black pepper
5 cloves garlic, crushed
1 tsp cumin
1/2 cup molasses

Place all of the dried beans in a colander and rinse.  Then, pour rinsed beans in a large stock pot full of water.  Boil for 10 minutes.  Drain.  Fill stock pot with water.  Boil for 10 minutes.  Drain.  And, since the third time’s the charm.  Fill stock pot with water.  Boil for 10 minutes.  Let beans sit in water for 30 minutes.  Then, drain for the final time.

Transfer beans to a dutch oven.  Cover beans with beef stock, bbq beef brisket sauce and all ingredients listed above except for the molasses.  Set dutch oven in a 300 degree oven for 3 hours.  Test tenderness of bean.  If the beans are still tough, continue cooking beans for an additional hour.  Add molasses and 1/2-1 cup water, if additional liquid is needed.  Salt to taste, if needed.  Return to oven for another 30 minutes.  The beans should be buttery tender when completely cooked.

Serve over yellow rice with a small tomato salad on the side for a hearty lunch.  Or, serve with grilled chicken and fresh green beans (steamed or sauteed in butter with a squeeze of lemon).