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America's Test Kitchen Barbecued Baked Beans

Source of Recipe


BreaGeorge






List of Ingredients



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






Instructions



1. Adjust an oven rack to the lower middle position and 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 the onion is softened, about 5 minutes.
   
   
2. Stir in the 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 brown bits. Cover and transfer to the oven. Bake, stirring every hour, until 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.
   
   
4. 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.
   
   
5. Yield: 6 to 8 servings