Ingredients

• Extra-virgin olive oil
• 1 clove garlic, minced
• 1 medium onion, roasted then minced
• 1/2 cup ketchup
• 1/2 cup tomato sauce
• 1 cup water, or more if needed
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 teaspoon hot sauce
• 2 tablespoons molasses
• 3 tablespoons firmly packed dark brown sugar
• 2 tablespoons prepared mustard
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 3/4 teaspoon smoked paprika
• 1 1/2 teaspoons cinnamon (smoked for 5 minutes)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup water, if needed
• 2 cups combination of pinto, kidney and chickpeas
• 1 cup CCQ Signature sauce, recipe follows
• 2 tablespoons chopped scallion, for garnish

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Instructions

1. Heat the oil in a large nonreactive saucepan over medium heat. Add the garlic and saute until softened, but not brown. Add in the roasted onion.
2. Stir in the ketchup, tomato sauce, 1 cup water, vinegars, Worcestershire sauce, lemon juice, hot sauce, molasses, sugar, both mustards, spices, salt and black pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little water. Remove from heat.
3. Stir the beans and 1 cup of the sauce together. Garnish with scallions.