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| 1/2 Tasse | Dry black-eyed peas, sorted and washed |
| 1/2 Tasse | Dry pinto beans, sorted and washed |
| 1/2 Tasse | Dry Great Northern beans, sorted and washed |
| 4 Tasse | Water (up to 5) |
| 1 gross | Cloves garlic crushed |
| 1 gross | onion finely chopped |
| 1 gross | Carrot thinly sliced |
| 1 gross | Celery stalk thinly sliced |
| 1/8 Teelöffel | cloves ground |
| 1 gross | Bayleaf |
| 1 Dose | (15-oz) tomato sauce |
| 2 Esslöffel | brown sugar packed |
| 1 Esslöffel | Apple cider vinegar |
| 1 Esslöffel | molasses |
| 1/2 Teelöffel | Powdered mustard |
| 1/2 Teelöffel | chilli powder |
| 1/2 Teelöffel | celery salt |
| 1/4 Teelöffel | thyme dried |
| 1/4 Teelöffel | paprika |
| 3 Tropfen | Tabasco, or to taste (up to 5) |
| 1/4 Teelöffel | black pepper |
| 1/2 Teelöffel | salt |
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I make this in the crockpot, putting the beans in to soak the night before and simmering all day. I rarely have exactly the beans called for, so end up substituting most of the time. I've used black beans (which turn the other beans slightly purple, much to my daughter's amusement), and navy beans successfully, although they take a little longer to cook. This has a spicy, smoky, barbeque- like flavor. I also rarely measure anything and just add what looks right, especially spices in something like this. It hasn't made any difference that I can detect! It's also good over rice.
Cover beans with water and soak overnight. Drain and discard soaking water. Add all ingredients and simmer until beans are tender.
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