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Peppery Barbecue Beans

1 pound / 454 g Assorted Dry Beans of choice (try 1/2 Kidney Beans, 1/4 Navy Beans, and 1/4 Butter Beans)
1/4 Cup plus 2 Tbsp. / 90 mL Watkins Original Barbecue Sauce Concentrate
1 Can (16 oz. / 454 g) Whole Tomatoes, diced (retain all juices)
1 teas. / 5 ml, more if desired Watkins Black Pepper
1/8 teas. / 30 mL Salt (less is better)

Wash and sort beans and soak overnight, or simmer longer, if you prefer. Simmer beans until they are soft but still whole. Add remaining ingredients and simmer, covered, until beans begin to break down. (Beans will still be bland tasting at this point.) Allow to cool and refrigerate overnight (the overnight session brings out the flavor with only a small amount of salt used). The next day, reheat and adjust the salt and pepper to taste, if necessary. Makes 8 servings.

Nutritional Information Per Serving:
Calories 230, Protein 13g, Carbohydrates 43g, Sodium 450mg, Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 8g

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