Barbecued Pinto Beans

• 16 ounces dried pinto beans
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 (28 ounce) can diced tomatoes
• 1 (12 ounce) can beer
• 34 cup molasses
• 2 garlic cloves, minced
• 1 cup mesquite flavored barbecue sauce
• 2 tablespoons soy sauce
• 1 cup vegetable broth or 1 cup chicken broth
• 12 teaspoon pepper

1. In a large bowl, soak beans overnight in enough water to cover by 2 inches.
2. The next day, drain beans.
3. In a large soup pot, heat oil over medium heat.
4. Add onions and cook, stirring occasionally, until golden, 3-5 minutes.
5. Increase heat to medium high.
6. Add beans, tomatoes, beer, molasses, garlic, barbecue sauce, soy sauce, broth and pepper.
7. Stir to blend.
8. Bring to a boil and cook, stirring occasionally, 4-5 minutes.
9. Reduce heat to medium low.
10. Cover and simmer until beans are tender, 2 to 2 1/2 hours.
11. If liquid evaporates during last hour of cooking, add a little water.

pinto beans, olive oil, onions, tomatoes, beer, molasses, garlic, mesquite flavored barbecue sauce, soy sauce, vegetable broth, pepper

Taken from www.food.com/recipe/barbecued-pinto-beans-485464 (may not work)