EF Recipes

Barbecued Baked Beans recipe

8 Servings
White beans
American
Hearty Sweet Hot Side dish Summer Slow cook White beans American

4 ounces bacon (4 slices) chopped fine
1 onion minced
4 cloves garlic minced
1 pound dried small white beans (2 cups) rinsed and picked over
8 cups water
1 cup strong coffee
1/2 cup barbecue sauce plus extra for seasoning
1/4 cup packed dark brown sugar
4 1/2 teaspoons brown mustard
1 tablespoon mild molasses
1 Table salt and ground black pepper
1 hot pepper sauce (such as Tabasco)

1. Heat the oven to 300 degrees. Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until softened, about five minutes. 2. Add garlic and cook until fragrant, about 15 seconds. Stir in the beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, 1/2 teaspoon Tabasco, and 1 1/4 teaspoons salt. Bring to a boil, scraping up any browned bits. Cover and bake in oven, stirring every hour, until the beans are tender, about 4 hours. 3. Remove the lid and continue to bake, uncovered, until the liquid has thickened to a syrupy consistency, 1 to 1 1/2 hours. Season the beans with additional barbecue sauce, Tabasco, and salt and pepper to taste. To Make Ahead: After cooking, the beans can be cooled to room temperature and refrigerated, wrapping tightly in plastic wrap, for up to 4 days. Reheat over medium-low heat before serving.

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