PreparationDrain the juice from the black, pinto, and kidney beans. Mix them up with the vegetarian beans in a foil drip pan.
One of the tricks we learned when making a batch with the brisket is that 3 hours is generally more than enough to get great results, but anything longer than that will get too greasy and you’ll end up having to drain off a lot of fat.
These can also be cooked in a much shorter time; generally anything over an hour will yield a batch of beans that will get your friends talking
recipe source here