1pound2 cups dried small white beans, rinsed and picked over
8cupswater
1cupstrong black coffee
1/2cupbarbecue sauce
1/4cuppacked dark brown sugar
4 ½teaspoonsprepared brown mustard
1tablespoonmild molasses
1/2teaspoonTabasco sauce
1 ¼teaspoonssalt
Instructions
Heat the oven to 300 degrees F.
In a large Dutch oven over medium heat, cook the bacon until it’s beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion is softened, about 5 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, Tabasco, and salt. Bring to a boil, scraping up any browned bits. Cover and transfer to the oven. Bake, stirring every hour, until the beans are tender, about 4 hours.
Remove the lid and continue to bake, uncovered, until the liquid has thickened to a syrupy consistency, 1 to 1 ½ hours longer. Season the beans with additional barbecue sauce, Tabasco, and salt and pepper to taste.