Before I left the house the other morning, I noticed that a mason jar in the cabinet had little more than a cup of navy beans remaining. I filled that jar to the top with cold water, and left. By evening, the beautiful beans had expanded to fill the jar completely. When I rinsed them I discovered, inside the jar, a lucky black bean that had stained several adjacent white beans a beautiful gray-blue. Why was it lucky? Wait ‘til you taste the recipe! Here is what I decided to make.

• 1 1 /2 cups dry white beans (cannellini, navy)
• 3 medium onions, diced
• 1 /4 cup honey
• 1 /2 cup ketchup
• 1 teaspoon mustard seed
• 4 shakes black pepper
• 1 /2 teaspoon smoky paprika
• 1 /4 teaspoon red pepper flakes
• 1 /2 teaspoon powdered ginger
• 1 /2 teaspoon nutmeg
• 1 /2 teaspoon allspice
• 1 teaspoon cinnamon
• 4 cloves fresh garlic, minced
• 4 shakes hot sauce
• 2 teaspoons salt

Soak the beans in water all day or night. Drain, and rinse. Chop the onions.

Add the beans to a slow cooker (crockpot or soup pot) and cover with water by 1 inch. Add onions, honey, ketchup, garlic, and all the spices. Allow to cook 8-10 hours.

Serve at your Memorial Day barbecue, or double the recipe to share at a potluck. If you put up the beans to soak this morning, they can cook all night and be ready in time for tomorrow morning!