Smoky Barbeque Bean Soup

Place the beans in a large bowl and add enough cool water to bring to a depth of 6 inches. Let stand for 6 to 12 hours; drain.

Heat the oil in a stock pot or Dutch oven over medium-high heat until hot but not smoking. Add the sausage and cook until brown on all sides. Add the onion and garlic and cook until tender. Stir in the chili powders and cumin. Cook until fragrant.

Stir in the tomatoes and barbeque sauce. Add the beans and stock. Bring to a simmer. Cook until beans are tender and stock is thick enough to coat the back of a wooden spoon, stirring occasionally.

Stir in salt and pepper. Garnish with scallions and sour cream.