*Please note this is a two day process, you want to soak the beans overnight

Ingredients:
Water
2 Tablespoons kosher salt
1 pound dried beans, even portions of: great northern, navy, pinto for example
8 ounces bacon, cut into ½ inch strips
1 large yellow onion, finely minced
¼ cup green bell pepper, finely diced
2 chipotles in adobo sauce, finely diced
1 Tablespoon garlic, minced
2 cups chicken stock
½ cup ketchup
¼ cup honey
1/3 cup brown sugar
2 Tablespoons yellow mustard
1 Tablespoon apple cider vinegar
1 Tablespoon barbeque rub
1 Tablespoon hot sauce such as Truff
1 teaspoon smoked paprika

Ingredients for barbecue rub:
Makes 1 cup
¼ cup brown sugar
¼  cup sugar
1 Tablespoon kosher salt
1 Tablespoon celery salt
1 Tablespoon seasoned salt
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon chipotle powder
1 teaspoon granulated garlic
1 teaspoon chili powder
½ teaspoon white pepper
½ teaspoon onion powder
½ teaspoon mustard powder

Directions:

1. Make the barbecue rub first by assembling and measuring out all the ingredients and put into a sealable container.
2. Add water to a large container such as the dutch oven that will make the beans, then add 2 quarts water and a handful of salt until the salt dissolved. Add beans, cover, let stand at room temperature overnight.
3. Drain and rinse beans.
4. Put a large Dutch oven over medium high heat, add the bacon and cook until the bacon is crispy, about 7-10 minutes. Take out the bacon and put onto a paper towel-lined plate and leave the fat in the Dutch oven.
5. Add the onions and cook, stirring occasionally, cooking until the onions are brown around the edges, about 7 minutes. Add the green pepper, jalapeno, and garlic and cook about 1 minute. Add 3 cups of water, chicken stock, reserved bacon, and beans.
6. Bring to a boil, then reduce to low heat and simmer for 1 hour, uncovered.
7. In a bowl, add the ketchup, brown sugar, honey, mustard, vinegar, barbecue rub, and hot sauce.
8. Preheat the oven to 300F when there’s ten minutes left to the one hour of simmering time.
9. Stir the sauce into the Dutch oven. Add the rest of the chipotles in adobo if you want a spicier taste, but do not chop these up, so you can find them and remove it, if it gets too spicy.
10. Cover with the lid, place into the oven. Cook the beans for 3 hours, stirring occasionally.
11. Remove the cover and cook uncovered for another hour, until the sauce has thickened.
12. Remove from the oven, allow to cool and serve immediately.

Tip: Use a food processor to finely mince the onions.

I made this to serve at a barbeque where I served BBQ brisket, rolls, these beans, and potato salad. It was a hit! Also, the reviews from the original recipe stated this recipe was too sweet and I personally do not like my side dishes sweet so I cut back on the ketchup, brown sugar and honey and omitted the molasses. This can be stored in an airtight container for a week or freeze and enjoy by 4 months. Making this recipe from dried beans is essential, just plan head!

Inspired by Serious Eats