INGREDIENTS
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15 oz dried beans, a mix of red kidney, Great Northern, navy, Anasazi, or whatever's in your bean jar
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3 quarts water
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1/4 cup smoky barbecue sauce
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1 bay leaf
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1 Tbsp oregano
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1/2 Tbsp thyme
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28-oz can whole pear tomatoes, drained, seeded and roughly chopped
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2 cups chopped onion
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2 cups chopped celery
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1 clove garlic, minced
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Tabasco or other hot sauce, to taste
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Black pepper, to taste