Taboo BBQ Baked Beans from yesterday

·         2 pound navy beans

·      12 cups water

2  500ml cans red kidney beans, rinsed, drained

2  500ml cans romano beans, rinsed, drained

1 to 2 cups barbecue sauce to taste

2 cup apple juice

3 red peppers, chopped

2 onion, chopped

burnt ends (optional)

2/3 cup dark molasses

1 to 2 cups brown sugar to taste

1/2 cup yellow mustard

2 tbsp cider vinegar

2 tbsp dry mustard

2 tbsp chili powder

1 tbsp garlic powder

 2 tbsp Worcestershire sauce

2 tbsp ground cumin

1/2  tsp cinnamon

1/2  tsp nutmeg

1/8  tsp clove

cayenne to taste

salt & pepper at the end

Preparation:

Soak beans for 4 hours in water, then drain. Combine beans and 6 cups water in a large pot. Bring to a boil then reduce to a simmer. Cook for 2 to 3 hours on a low heat, stirring occasionally. After the beans have softened add salt and continue cooking until the beans are soft enough to mash between your fingers.

In pot, cook the onion and peppers until soft. In a large Dutch oven or a large aluminum pan add your burnt ends, and add all remaining ingredients and cover with foil. Bake for 1 to 2 hours hour at 300F carefully stirring once in awhile. Remove your foil for the last 30 minutes