To download a Spanish translation of this recipe click here. Print Ingredients 2-1/4 pounds dry navy beans, cleaned, rinsed, and soaked 4 tablespoons extra virgin olive oil 1-1/2 quarts yellow onion, diced 6 large cloves garlic, peeled and minced 3 tablespoons New Mexican chili powder 3 tablespoons dried thyme leaves 3 tablespoons Mexican oregano 1 tablespoon ground cumin 4-1/2 cups tomato-based barbecue sauce 3 tablespoons Worcestershire sauce 3 quarts chicken stock Number of Servings : 24 Serving Size: 1 cup To download a Spanish translation of this recipe click here. Directions Drain beans and set aside. Heat olive oil in large stock pot. Add onions and sauté until deeply browned and caramelized. Do not stop too soon as this is where the complexity of flavors begins. Add garlic and sauté 5 more minutes, stirring constantly. Add beans and spices, stirring to coat the beans and onions with the spices. Add the barbecue sauce, Worcestershire sauce and stock. 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 350°F 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. Created by Chef Susan Goss, Zinfandel Restaurant, Chicago