makes 8 to 10 servings    prep time 10 minutes plus 1 hour for soaking beans   cook time 2 1/2 to 3 hours

3/4 cup dried navy beans, sorted and rinsed

3/4 cup dried baby butter beans, sorted and rinsed

3/4 cup dried red beans or pinto beans, sorted and rinsed

6 cups water

1 bay leaf

1 2/3 cups onion, diced

2/3 cup carrot, diced

1 Tbsp olive oil or safflower oil

1 Tbsp garlic, minced

1 Tbsp chili powder

1/4 cup turbinado sugar or maple syrup

1/4 cup ketchup

2 Tbsp blackstrap molassed

2 Tbsp apple cider vinegar

2 Tbsp dijon mustard or 2 tsp dry mustard

1 Tbsp tamari or Bragg Liquid Aminos

1 tsp sea salt

1/2 tsp freshly ground black pepper

 

place navy beans, butter beans and red beans in a large pot, and add enough water to cover.  bring to a boil over medium high heat and continue to boil for 2 minutes.  cover, remove from heat and allow beans to soak in hot water for 1 hour.  drain beans in a colander, and discard soaking liquid.

return beans to the pot.  add 6 cups water and bay leaf and bring to a boil over medium high heat.  cover, reduce heat to low and simmer stirring occasionally for 1 to 1 1/2 hours or until beans are tender.  remove and discard bay leaf.

meanwhile in a small nonstick skillet over medium heat, saute onion, carrot and olive oil, stirring often for 3 minutes.  add garlic and chili powder and saute for 2 minutes.  remove from heat. 

preheat the oven to 300 degrees.

transfer cooked beans and remainng cooking liquid to a 2 1/2 quart casserole dish.  add onion mixture, sugar, ketchup, molasses, vinegar, dijon mustard, tamari, salt and black pepper and stir well to combine.  cover baking dish with a lid or foil and bake for 1 hour.  remove lid or foil and bake for 30 more minutes.  serve hot or cold as desired.

for extra flavor, add 4 slices vegetarian ham or Canadian bacon, diced or 4 vegetarian hot dogs, thinly sliced to the bean mixture prior to baking.