| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 10 servings |
Ingredients
- 2 pounds navy or small white beans, soaked overnight
- 2 cups chopped white onions
- 2 cups chopped red onions
- 1/4 cup minced garlic
- 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 chopped canned chipotle chilies
- 1 pound canned plum tomatoes
- 1/2 cup molasses
- Honey
- Salt and pepper
Instructions
- Cook white beans according to directions on package until slightly tender. In a saucepan combine the remaining ingredients 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. Season to taste with honey, salt and pepper. The beans should cook an additional 30 minutes in the sauce so that they are tender and have fully absorbed the flavor.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 528 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 17 g |
| Sugar | 49 g |
| Protein | 23 g |
| Cholesterol | 0 mg |
| Sodium | 689 mg |
Reviews
Too sweet. will use less sugar next time.
These are so worth the effort…not a lot of work and you’ll love the flavor. But as usual with most of Food Network’s Recipe’s they way under estimated the prep time. I really wish they’d test these before putting a time on them.
Big batch, well worth the effort.
I made a stock of 5 cups water, 2 smoked ham hocks, handful of bay leaves and 1 chopped onion simmered overnight. I strained the stock and added 3/4 reserved stock and edible meat from ham hocks to 2.5 lb dry beans in the 6 quart stock pot. I then added all the remaining ingredients omiting soy sauce but including 2 tablespoons fresh grated ginger. Cooked 8 hours on low. I had to adjust with some of the remaining stock to moisten. Everyone wanted the recipe.