Step 1

Pick over beans and discard any foreign bits, rocks and imperfect beans. Rinse beans with fresh, cold water and drain. Place beans in a large bowl and generously cover with fresh, cold water so they're submerged (and at least two inches or so of water over top). Cover and soak overnight in the refrigerator, for about 12 hours.

Step 2

The next day, drain beans and rinse again with fresh, cold water.

Step 3

Place beans in a pot, cover with water (there should be an inch or two of water above the beans, basically ensuring that they are fully submerged and covered by the water). Bring to a boil over medium-high heat, then reduce the heat (to about medium-low) to maintain a simmer. Cover and cook for 35 to 45 minutes or until beans are tender, but not mushy (they'll finish cooking in the oven). Drain.

Step 4

Preheat oven to 350 degrees Fahrenheit.

Step 5

Meanwhile, transfer beans to an enameled cast-iron Dutch oven (about 5 quart). Add oregano, garlic, bay leaves, chipotle powder, smoked paprika, chili powder, tomato paste, 1/3 cup of BBQ sauce, vegetable broth, molasses, onion and black pepper. Stir to combine. Cover and bake for 3 hours.

Step 6

After 3 hours, carefully remove the pot from the oven and add 1.5 cups of water. Stir. Place back in oven. Bake for about 2.5 to 3 hours more until beans are cooked through and tender.Note: Time may vary, depending on how fresh your beans are and how you like them done. Continue cooking and adding water until you've reached your desired doneness and consistency.

Step 7

Carefully remove from the oven and add another 1/2 cup or so of water (depending on desired consistency) and stir to combine.

Step 8

Stir in remaining 2 tablespoons of BBQ sauce. Stir in salt and adjust to taste, if necessary. Remove and discard bay leaves. I love serving up and squeezing a fresh lime wedge over top. Enjoy!