 |
Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
|
Ingredients:
4 ounce(s) bacon (about 4 slices), diced |
1 medium onion, diced |
4 medium clove(s) garlic, minced or pressed through a garlic press |
1 pound(s) (about 2 1/2 cups) dried navy beans, rinsed and picked over |
1 cup(s) strong black coffee |
1/4 cup(s) packed dark brown sugar |
1 tablespoon(s) mild molasses |
1 1/2 tablespoon(s) prepared brown mustard, such as gulden's |
1/2 cup(s) plus 1 tablespoon barbecue sauce |
1/2 teaspoon(s) hot pepper sauce |
salt |
8 cup(s) water |
ground black pepper |
Directions:
1. Adjust oven rack to the lower-middle portion. Heat oven to 300 degrees. Heat a large Dutch oven over medium heat for five minutes. Add the bacon and cook until lightly browned and most of the fat is rendered, five to six minutes. Stir in the onion and continue to cook until the onion has softened, about eight minutes. Stir in the garlic and cook 30 seconds. Add the beans, coffee, brown sugar, molasses, mustard, 1/2 cup barbecue sauce, hot sauce, 2 teaspoons salt and the water. Increase heat to high, and bring the pot to a boil. Cover the pot and place it in the oven.
2. Cook, stirring once every hour, until the beans are thoroughly soft, about four hours.
3. Remove the lid and continue to cook until the liquid has thickened to a syrupy consistency, 60 to 90 minutes. Remove the lid and stir in remaining 1 tablespoon barbecue sauce and salt and pepper to taste.
|
|