Peppery Barbecued 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 Barbecue Sauce Concentrate
1 Can (16 oz. / 454 g) Whole Tomatoes, diced (retain all juices)
1 teas. / 5 ml Watkins black Pepper, more if desired
1/8 teas. / 30 ml Salt (less is better)

Wash and sort beans, 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.

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