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.