Spicy-Sweet Barbecued Beans (Vegan)

• 2 cups dried kidney beans, soaked overnight and drained (save some of the liquid)
• 6 cups water
• 1 onion, finely minced (use a food processor to mince the onion and garlic together)
• 3 -4 garlic cloves, finely minced
• 1 12 cups unseasoned tomato sauce (I used a can of organic fire roasted canned tomato sauce)
• 13 cup dark brown sugar
• 14 teaspoon spanish smoked paprika (my addition)
• 13 teaspoon ground cinnamon
• 2 tablespoons minced chipotle chiles in adobo (I substituted 1 tablespoon Tabasco chipotle sauce)
• 2 tablespoons soy sauce

1. I soaked the beans the day before in a crock pot.
2. Later in the day I drained the soaking water and replaced with fresh water then cooked the beans overnight on LOW in the crock pot.
3. The next day I drained the beans (saving some of the liquid) and proceeded with the recipe.
4. Preheat oven to 300 degrees.
5. Dump everything in a lightly oiled casserole dish, cover and bake in a low oven for about 2-3 hours, stirring about once an hour.
6. If the beans look like they may be drying out, you can stir in a small amount of leftover bean liquid or some broth.

kidney beans, water, onion, garlic, tomato sauce, brown sugar, spanish smoked paprika, ground cinnamon, chipotle chiles, soy sauce

Taken from www.food.com/recipe/spicy-sweet-barbecued-beans-vegan-489892 (may not work)