I cook a pot of beans with chopped bell peppers, onions, carrot, celery, and garlic. I add a bay leaf (later removed) and salt (this week it’s a pound of navy beans). Just before beans are done (still firm), I divide, finishing some of the beans in my favorite BBQ sauce . Yum! The remaining beans will be side dishes later in the week.
Cover and simmer until beans are tender.
I made my knock-off version of Red Lobster’s cheddar biscuits (perhaps a future post) to go with the BBQ Beans and had a filling lunch.