|Dried kidney beans||2 Cup (32 tbs)|
|Tomato chili sauce||12 Ounce|
|Vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil/Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Powdered mustard||2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Prepared mustard||1 1⁄4 Tablespoon|
|Brown sugar||1 Cup (16 tbs), packed|
|Hot pepper sauce||1⁄4 Teaspoon|
|Dry parsley flakes||1 Tablespoon|
Soak beans in 2 quarts of lukewarm water overnight. Drain, discarding water.
Peel and quarter onion. Place beans in a 4-quart pot with 4 cups water. Add onion and bring to a boil. Reduce heat and cook partially covered for about 45 minutes or until beans are just tender.
Drain beans, saving liquid. Discard onion. Place beans in a heavy Dutch oven or casserole with a cover. Add 1 cup of reserved cooking liquid to the beans.
Barbecue Sauce: Combine all ingredients in a bowl. For an extra-spicy sauce, add extra garlic powder, cayenne, hot pepper sauce and mustard. The flavors will mellow considerably during cooking. Pour sauce over beans.
Cover and bake at 300° F. for 2 to 3 hours until sauce has thickened and beans are thoroughly cooked. If necessary, remove cover during last half hour of baking to reduce liquid.