1 Put the beans into a large pot and add enough water to cover by an inch. Bring to a boil. Simmer for 15 minutes, then drain.

2 Heat the vegetable oil in a Dutch oven or other heavy-bottomed lidded pot over medium-high heat. Add the onion and sauté for 3 minutes, stirring often, until translucent and just beginning to brown. Add the garlic and sauté another 1-2 minutes.  Add carrots and potatoes.  Stir another minute.

3 Add the marrow bones and meat and brown for 2-3 minutes.  Add the drained beans and barley into the pot. Cover with the water, a little salt, and the coffee. Stir and bring to a simmer. Cook this way for 40-50 minutes or longer. (Some beans may take longer to cook, especially if they are older.) The beans should be edible, but still just a little firm (not mushy soft).

4 Add the barbecue sauce and stir to combine. Cover and simmer on low heat for another 1-2 hours.  Check on everything from time to time.

This recipe can be made in a pressure cooker and be ready in 30 minutes.

Serve with a little non dairy sour cream if desired.