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Each summer, I make (at least one) big ole batch of these beans. And I mean BIG; this recipe makes almost 2 gallons of beans, enough to serve 60 people! I have been tweaking this recipe for years. What you have here is the end result – full flavored beans without the fat and cholesterol – a great addition to your next BBQ!

Precook the Beans

12 cups mixed dry white beans, (navy beans, cannelini, great northern etc.)

• soak each type in separate container overnight in plenty of water with bay, thyme sprigs and 4 whole garlic cloves
• Drain, put each type in separate pot, cover with fresh water and cook 1 hour
• add 3 tB salt, cook an aditional ½ hour, or until tender.
• drain, reserving some cooking liquid.
• Remove bay and thyme sprigs

Remaining Ingredients and Method

½ cup olive oil

6 cups onion, chopped

3 cups carrot, diced

2T minced ginger

4T minced garlic

3T toasted cumin seed

4 each seeded, minced jalepeños

• heat rondeau with olive oil, add carrot and onion.
• sauté over medium heat until onion is translucent.
• add remaining ingredients and continue cooking 2-3 minutes

add to pot:

1 ½ cup molasses

½ cup brown sugar

½ cups ketchup

2 beers

6T dry mustard

6T worstershire sauce

4 cinnamon sticks

6 bay leaves

zest from 3 oranges

add cooked beans and bring to a simmer on stove top.

cover and put in a 250° oven for 2 hours

after 2 hours add:

1 cup cider vinegar

4t salt

if needed add some of the reserved cooking liquid from the beans.

cook 2-2 ½ more hours, adjust seasoning.