Summer Barbecue Beans on Brown Rice

I made these for the 4th July, one of my sisters friends said I need to bottle the recipe.  I love adding the chocolate and molasses for a different twist to the beans.


2 lbs. dried red beans
1 t. salt
1 t. baking soda
6 cups brown rice
8 cups of water
1 large Vidalia onion, chopped
1 red pepper, diced
1 green pepper, diced
1 poblano pepper, diced
1 cup shredded carrot
1 14.5 oz can Muir Glen Fire Roasted Tomatoes
1 cup water
2 cups Hunt’s Tomato Ketchup (w/ no high fructose corn syrup)
4 large cloves minced garlic
1 bay leaf
Juice from one lemon
4 T. Worcestershire sauce
1 T. brown sugar
2 T. molasses
1/2 bar 70% Dark Chocolate
1 T. Tabasco sauce
1 t. chili powder
½ t. celery seed
¼ t. ground allspice
½ t. fresh cracked pepper


Prepare beans with an overnight soak the night before.  Rinse bean and add back to large stock pot.  Add 10 cups of water, 1 t. salt and 1 t. baking soda.  Bring to boil and then turn setting to low.  Cook the beans, covered, for 3 ½ hours on lowest setting.

Prepare brown rice and the 8 cups of water in a large rice cooker while beans are cooking.

In a separate large stock pot, add ½ cup water with onions, red pepper, green pepper, poblano pepper and carrots.  Cook on med high heat for about 5 minutes until the veggies soften.  Add garlic and stir.  Next add remaining ingredients: ½ cup water, fire roasted tomatoes, lemon, Worcestershire sauce, ketchup, bay leaf, brown sugar, molasses, chocolate, Tabasco sauce, chili powder, celery seed, allspice and fresh cracked pepper. Stir well and bring to boil.  Cook for approximately 10 minutes.  Remove bay leaf

Add beans to the barbeque, veggie sauce and mix well.  Place brown rice on plate and top with barbeque sauce and serve.  This is a great recipe when you are craving barbeque.  Enjoy!