15 oz dried beans, a mix of red kidney, Great Northern, navy, Anasazi, or whatever's in your bean jar
1-1/2 quarts water
1-1/2 quarts chicken stock (homemade or low-sodium canned)
1/4 cup smoky barbeque sauce
1 bay leaf
1 Tbsp oregano
1/2 Tbsp thyme
28-oz can whole pear tomatoes, drained, seeded and roughly chopped
2 cups chopped onion
2 cups chopped celery
1 clove garlic, minced
Tabasco or other hot sauce, to taste
Black pepper, to taste
8 oz chopped chicken breast (optional)
8 oz sliced smoked sausage (optional)
Wash
and pick over beans, and soak in water to cover for at least 2 hours or
overnight. Drain. Place in a large stockpot, and add water, chicken
stock, barbeque sauce, bay leaf, oregano and thyme. Simmer, covered,
for 2-1/2 hours. Add tomato, onion, celery, garlic, Tabasco and pepper,
and simmer, partially covered, for 1-1/2 hours. Add chicken and
sausage, if desired, and simmer uncovered another 40-60 minutes.