BARBECUED WHITE BEANS WITH CARAMELIZED ONIONS
Source: Chef Susan Goss Zinfandel Restaurant, Chicago
YIELD: 1 gallon (7-1/2 pounds), serves 24

2 1/4 pounds dry Navy Beans, sorted and rinsed, soaked
4 tablespoons olive oil
1 1/2 quarts small diced yellow onion
6 large cloves garlic, peeled and minced
3 tablespoons New Mexican chile powder
3 tablespoons dried thyme leaves
3 tablespoons Mexican oregano
1 tablespoon ground cumin
3 quarts chicken stock
4 1/2 cups tomato based barbecue sauce
3 tablespoons worcestershire sauce

Drain beans and set aside.

Heat olive oil in rondo and saute onions till deeply browned and caramelized. Do not stop too soon as this is where the complexity of flavors begins.

Add garlic and saute 5 more minutes, stirring.

Add beans and spices, stirring to coat the beans and onions with the spices. Add the chicken stock, barbecue sauce, and Worcestershire sauce. Bring to a boil and boil 5 minutes.

Remove from heat, transfer mixture to a 2-inch hotel pan. Cover with foil and bake at 350F in a regular oven for 3-4 hours until beans are tender and liquid has reduced and thickened. If beans are tender before liquid has reduced, uncover beans and bake until liquid has reduced.