- 10
- 45 mins
Ingredients
- 2 pounds Navy beans
- 12 cups water
- 1 1/2 cups Cosmo's Red-Eye BBQ sauce
- 1/2 cup Molasses
- 1/2 cup Onion; diced
- 1/2 cup Dark brown sugar
- 2 tablespoon Dry mustard
- 1 tabl Bourbon or cognac
- 6 strips Thick-cut bacon; sliced
Preparation
Step 1
1. Soak beans overnight in 12 cups water in uncovered crock pot.
2. Heat for 3 hours on low.
3. Drain beans, reserving 1 cup of the water.
4. Cut bacon into one-inch bits, then in a pot on the stove top, cook until fat rendered. Add all other ingredients, including the reserved water. Heat and stir for about 5 mins, then add to beans in the crock pot and cook on high for 6 hours, stirring every two hours.
Cosmo''s Red-Eye BBQ Sauce:
In medium sauce pan over medium heat, melt 2 tabl unsalted butter. Cook 4 tsps minced shallots for about 3 mins until they begin to brown. Add 2 tsps minced garlic and cook until fragrant, about 1 min. Stir in 1 cup ketchup, 1/2 cup strong French roast coffee, 2 tabl balsamic vinegar, 2 tabl dark brown sugar, and 4 tsp ground ancho chile powder. Bring to a simmer and reduce heat to low. Continue simmering, strirring often, until slightly reduced, about 10 mins.