Beans - White 'BBQ Baked

By Kwasome

-**** SuperBowl '10

If you don't have time to make freshly brewed coffee, instant will do just fine. Recipe courtesy of The America's Test Kitchen Family Cookbook.

Ingredients

• 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 (black)
• 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
• Tabasco sauce (or something similar)

Preparation

Step 1

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 browned bits. Cover and transfer to the oven. Bake, 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.

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.