*Please note this is a two day process, you want to soak the beans overnight
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
- Make the barbecue rub first by assembling and measuring out all the ingredients and put into a sealable container.
- 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.
- Drain and rinse beans.
- 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.
- 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.
- Bring to a boil, then reduce to low heat and simmer for 1 hour, uncovered.
- In a bowl, add the ketchup, brown sugar, honey, mustard, vinegar, barbecue rub, and hot sauce.
- Preheat the oven to 300F when there’s ten minutes left to the one hour of simmering time.
- 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.
- Cover with the lid, place into the oven. Cook the beans for 3 hours, stirring occasionally.
- Remove the cover and cook uncovered for another hour, until the sauce has thickened.
- 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