1 ½ cups dry beans (I like black-eyed peas or great northern)
Pure soaking & cooking water – reserve cooking water
2 T. Bariani Olive Oil
1 large onion chopped
1 red, yellow or orange bell pepper, diced
2 large cloves garlic
1 cup organic strained tomatoes in glass like Bionaturae
1 cup reserved cooking water from beans
1 T. unsulphured organic molasses
¼ cup Swerve Brown
¼ tsp. Omica Organics Stevia (to taste- adjust to preferred sweetness)
2 T. prepared yellow mustard
2 T. red wine vinegar
1 T. Wright’s Liquid Smoke
¼ cup San-J Wheat Free Tamari or Coconut Aminos or a mixture
Hot sauce, such as Tapatio if desired

Sort and rinse beans, then soak them overnight or all day in pure water (sprout if desired). The bean volume will triple as they soak, so allow room and plenty of water. Drain and rinse. Place beans in large pot with enough water to cover beans by ½ inch. Bring to a boil over high heat, reduce heat, cover and simmer for ¾ to one hour, testing for doneness- allow beans to be just tender, but not mushy. Drain in a colander, reserving the cooking water in a glass container beneath the colander.

While the beans are cooking, sauté the onion, peppers and garlic in Bariani Olive Oil for 2-5 minutes. Add the remaining ingredients. Bring to a boil. Add the beans and mix thoroughly. Add extra reserved cooking water if needed to allow for them to cook down- it should be soupy. They will thicken as they bake. Bake at 325 degrees for 1-2 hours. When beans have thickened, cover and keep warm until serving. Beans may be served hot or cold.