Preparation

• Rinse beans, then pick through them to remove and discard any small stones.  Place beans in medium bowl.  Add enough water to cover beans by 2 inches.  Let stand at least 8 hours or overnight.
• Drain beans; rinse well.  Place beans in 2-qt. saucepan.  Add 1 qt. water; bring to boil.  Simmer on medium-low heat 1 hour to 1-1/2 hours or until beans are very tender, stirring occasionally and adding more water if necessary to ensure water always covers beans by about 1/4 inch. (Be sure to check water occasionally to prevent beans from boiling dry.) 
• Place beans and their liquid in food processor; process until smooth. 
• Heat 2 Tbsp. oil in saucepan on medium-low heat.  Add beans and sugars; mix well.  Cook and stir 3 to 5 min. or until bean mixture thickens and begins to hold its shape.  Add remaining oil; cook and stir 1 min. (Do not overcook.) Remove from heat. 
• Spoon 1/3 cup bean mixture into small bowl; cool 15 min. (Note: Bean paste will firm up as it cools.) 
• Cool remaining bean paste completely.  Refrigerate up to 3 days (or freeze up to 2 weeks) before using as desired.
• Spoon 1/3 cup bean paste into pastry bag fitted with desired tip; pipe onto crackers. Top with remaining ingredients.