Option to Cook Dry Beans from Scratch (if using canned skip to step 2)

• Soak ¾-1 cup of each bean (red and kidney) overnight.
• Cook 1 cup rice in 2 cups water. Follow my recipe for removing arsenic from rice which also makes it super fluffy.

  Drain liquid from soaked beans, then cook each bean in separate saucepans in about 4 cups water each. Bring to a boil (about 15 minutes) then decrease to low-medium heat to cook for about 1 hour. Set aside and save liquids.
• In a small bowl combine all ingredients for the bbq sauce and set aside.
• Using a Dutch oven (3 qt.) or heavy bottom saucepan, heat 1 tablespoon olive oil on medium heat. Once hot, add onion and garlic and sauté for about 3 minutes.
• Use a slotted spoon to measure out 2 cups each bean. In the Dutch oven add beans, 1 ¼ cup of bean juice, and bbq sauce and cover to cook for about 25 minutes. Stir occasionally to avoid sticking. Remove the lid and cook for another 8 minutes, stirring frequently. This time will give you a thick sauce. If you want it thinner, just cook for less time and don’t go the full 8 minutes.
• When serving, enjoy with brown rice, plain Greek yogurt, and ground chipotle for spice/flavor.
• Optional (recommended) addition of Oven-Cooked Bacon.