Recipe courtesy of Lesley Tennensen
Celebrate National Barbecue Month with Trailblazer!
1 c. dry pinto beans
1 c. dry small red beans
1 c. dry navy/white beans
1 c. finely chopped onion
3 cloves finely chopped garlic
2 tbsp. Dijon Mustard
Approx. ¼ cup pure maple syrup
2 tbsp. molasses
1½ tsp. salt
1 tsp. fresh ground black pepper
1 – 2 tbsp. BBQ powder/chili powder
1. Clean and rinse the beans. Put the beans in a large bowl. Cover with a couple of inches of water and soak overnight.
2. Drain off the soaking water. Put the beans into a large kettle and cover with a couple inches of water. In the last ½ hour of simmering, put in chopped onion and garlic. Easy way: cook on the stove for 1 and ½ hours at slow simmer till the beans are cooked. Or you can do this directly in the dutch oven over coals.
3. Once the beans are cooked and there is a little liquid left, you may need to add in more water, add in the other ingredients and stir well. You don’t want to let the beans dry out.
4. To get a 325º degree oven, use a ring of coals on the bottom and ring of coals on lid. Replace the coals as necessary (every 35 – 40 minutes) to keep even cooking temp. Check the liquid level when you replace the coals, and add water as necessary. You want saucy but not liquid and definitely not dry! Give these beans about 5 hours to cook.