~~~~~~ 8 servings ~~~~~~
2 lbs navy or small white beans, soaked overnight
2 cups white onions, chopped
2 cups red onions, chopped
1/4 cup garlic, minced
1/2 cup red wine vinegar
1 1/2 Tbs Dijon mustard
1 1/4 Tbs soy sauce
2 cups dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup ketchup
3 Tbs dark chili powder
2 canned chipotle chilies, chopped (along -- with some of the chipotle sauce; to taste)
1 lb canned plum tomatoes, crushed by hand or chopped
1/2 cup sorghum molasses
Honey, to taste
Salt, to taste
Freshly ground black pepper, to taste 
1. Cook white beans according to directions on package until just slightly tender.
2. One hour before beans are done cooking, combine the remaining ingredients in a large saucepan or Dutch oven and simmer for 45 minutes. (It is important to cook the beans and make the sauce at the same time so that the hot beans will absorb the hot sauce.) When beans are slightly tender, drain and add to the sauce. Season to taste with honey, salt and pepper. Cook
beans in the sauce, uncovered, over medium low to low heat until beans are fully tender and have fully absorbed the flavor, about 30-45 minutes, stirring occasionally.
This recipe is from BigOven. I have not had a chance to try it yet hopefully soon.
Comments: A family favorite that is really good and very easy to make. This barbecued bean recipe makes a terrific side dish for any picnic or barbecue and draws raves from everyone. It's a great summer-time dish that is prepared on the stove-top (doesn't heat-up the house with a long oven cooking time). I think these beans taste even better after a day or two, so they are perfect for those of us who love to get things done in advance!
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