Barbecued Beans

2 cups dried beans*
1 onion
1 red/green pepper
4 cloves garlic
1/2 cup molasses
1/4 cup brown sugar
1 cup barbecue sauce
Cayenne pepper
Chili powder - be generous!
Salt (optional)

*My favourite combo: 1 1/2 cups pinto beans, 1/4 cup red kidney beans, 1/4 cup black beans 

1. Soak beans overnight in a large pot of water. Remember the beans 'grow' so make sure the pot has room for the bean expansion! (Take this free advice from someone who discovered this the hard way.) 
2. Discard the water used to soak the beans and give them a little rinse in fresh water. (This virtually eliminates the 'F' word.)
3. Add fresh water and let the beans simmer in a pot on the stove for a couple of hours, or until soft. Do not add anything to the water. Not even salt. Beans are free-spirited, really. They are fearful of commitment. They like to remain unattached for as long as possible. If you force them into a relationship, they turn into stones and no amount of boiling will make them soft.
4. Once cooked, drain off most of the water. You can leave a little bit with the beans, if you don't like your beans dry and transfer to a baking dish with a cover.
5. Saute onion, red pepper and/or green pepper and garlic. Add this to the beans along with all remaining ingredients. You may or may not need salt, depending on the sodium content of the barbecue sauce you are using. Do a taste test before adding the salt. Sometimes I throw in some corn.
6. Bake anywhere around 350 F (180°C) for about 30 minutes, or until bubbling.