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The Best BBQ Beans
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| Ingredients | |
| Water | |
| 2 tablespoons | kosher salt |
| 1 pound | small dried beans, such as great northern, navy, or pinto beans, picked over and rinsed |
| 8 ounces | sliced bacon, cut into 1/2-inch strips |
| 1 1/2 cups | finely minced yellow onion, (about 1 large onion) |
| 2 tablespoons | finely diced seeded jalapeño, (about 1 medium pepper) |
| 1/4 cup | finely diced green bell pepper |
| 1 tablespoon | minced garlic, (about 3 medium cloves) |
| 2 cups | chicken stock or low-sodium broth |
| 1 1/2 cups | ketchup |
| 2/3 cup | dark brown sugar |
| 1/3 cup | honey |
| 1/4 cup | molasses |
| 2 tablespoons | yellow mustard |
| 1 tablespoon | apple cider vinegar |
| 1 tablespoon | barbecue rub |
| 1 tablespoon | hot sauce |
Procedures
1
In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
2
Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
3
Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
4
Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.
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