2 C. finely chopped onions

1 and 1/4 C. tomato based barbecue sauce

12 oz. tomato based salsa

1/3 C. firmly packed brown sugar

1/4 C. dijon mustard

1/4 C. molasses

2 tsp. salt

 

Place white beans in heavy large Dutch oven. Cover with cold water. Bring to a boil over medium-high heat. Remove from heat and let beans stand until cool, about one hour. Drain beans. Return to same pot. Cover with cold water. Bring to boil over medium-high heat. Reduce heat to low and simmer about 20 minutes. Add two tsp. salt and simmer 20 minutes longer. Drain beans reserving 1 and 1/2 C. liquid. Position rack in center of oven and preheat to 350 degrees. Combine cooked beans, reserved liquid, chopped onion, barbecue sauce, salsa, brown sugar, mustard, molasses and additional salt to taste in same large pot. Cover pot and bake bean mixture one hour.  Uncover and bake until bean mixture is very thick, stirring occasionally, about 40 minutes longer.

 

Yield:

Calories:

Fat:

Fiber: