1 1/2 cups water
1 teaspoon chili powder
1 teaspoon salt
5 (12 ounce) cans Italian-style beans (garbanzo beans), divided
2 tablespoons white sugar
1 teaspoon ground black pepper
1 teaspoon dried basil
1 tablespoon taco seasoning
1 teaspoon dried marjoram, divided
1/4 teaspoon crushed red pepper flakes
In a medium saucepan, combine water, chili powder, salt, and beans. Heat to boiling. Reduce heat to medium-low. Simmer 5 minutes in the microwave, stirring occasionally. Remove from heat, cover, and let stand 5 minutes, stirring occasionally. Allow beans to cool to lukewarm. Remove center of jar from metal lid and slice into 1/2 inch slices.
Transfer remaining beans to turkey or instant Dutch oven, pairing them with remaining 1 1/2 cups water. Blend in chili powder to evenly coat. Pour chili mixture over beans. Top with remaining bean slices, tomato slices, taco sauce, basil, crushed red pepper flakes, and the streusel dipping sauce.
Arrange in four separate 2 quart casserole dishes. Spoon chili mixture over center and place next side down dish inside braising dish. Ladle 1/2 cup of beans over all and sprinkle with remaining 2 cups water. Refrigerate leftovers at least 2 hours.
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