Cowboy Beans

Name: Cowboy Beans
Ingredients: 1 lb dried pinto beans or 1 lb dried navy beans, washed and picked clean of any debris; 4 slices bacon, chopped fine (about 4 ounces); 1 medium onion, chopped fine; 4 medium garlic cloves, minced (about 4 teaspoons); 4 1/2 cups water; 1 cup strong black coffee; 1/3 cup dark brown sugar, packed; 2 tablespoons prepared brown mustard (such as Gulden's); 1/2 cup barbecue sauce, plus; 2 tablespoons barbecue sauce; 1/2 teaspoon hot sauce; 2 teaspoons salt; ground black pepper

13 ingredients

4 steps

Ingredients

1 lb dried pinto beans or 1 lb dried navy beans, washed and picked clean of any debris
4 slices bacon, chopped fine (about 4 ounces)
1 medium onion, chopped fine
4 medium garlic cloves, minced (about 4 teaspoons)
4 1/2 cups water
1 cup strong black coffee
1/3 cup dark brown sugar, packed
2 tablespoons prepared brown mustard (such as Gulden's)
1/2 cup barbecue sauce, plus
2 tablespoons barbecue sauce
1/2 teaspoon hot sauce
2 teaspoons salt
ground black pepper

Directions

1

Soak beans overnight -OR- place beans and 6 cups water in large Dutch oven. Bring to boil over high heat and cook for 5 minutes. Remove pot from heat, cover and allow beans to sit for 1 hour. Drain beans. Clean and dry pot.
2

Adjust oven rack to lower-middle position and heat oven to 300°F Add bacon to pot and cook over medium heat until lightly browned, 6 to 8 minutes. Stir in onion and cook until beginning to brown, 6 to 8 minutes. Add brown sugar, mustard, 1/2 cup barbecue sauce, hot sauce, and salt. Return to boil over high heat, cover pot, and transfer to oven.
3

Cook until beans are just tender, 2 to 2 1/2 hours. Remove lid and continue to cook, stirring occasionally, until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours. Remove from oven, stir in remaining 2 tablespoons barbecue sacue, and season to taste with salt and pepper.
4

Beans can be refrigerated in airtight container for several days.