Cowboy Beans

• 1 lb dried pinto beans or 1 lb dried navy beans, washed and picked clean of any debris
• 4 slices bacon, chopped fine (about 4 ounces)
• 1 medium onion, chopped fine
• 4 medium garlic cloves, minced (about 4 teaspoons)
• 4 1/2 cups water
• 1 cup strong black coffee
• 1/3 cup dark brown sugar, packed
• 2 tablespoons prepared brown mustard (such as Gulden's)
• 1/2 cup barbecue sauce, plus
• 2 tablespoons barbecue sauce
• 1/2 teaspoon hot sauce
• 2 teaspoons salt
• ground black pepper

1. Soak beans overnight -OR- place beans and 6 cups water in large Dutch oven. Bring to boil over high heat and cook for 5 minutes. Remove pot from heat, cover and allow beans to sit for 1 hour. Drain beans. Clean and dry pot.
2. Adjust oven rack to lower-middle position and heat oven to 300u0b0F Add bacon to pot and cook over medium heat until lightly browned, 6 to 8 minutes. Stir in onion and cook until beginning to brown, 6 to 8 minutes. Add brown sugar, mustard, 1/2 cup barbecue sauce, hot sauce, and salt. Return to boil over high heat, cover pot, and transfer to oven.
3. Cook until beans are just tender, 2 to 2 1/2 hours. Remove lid and continue to cook, stirring occasionally, until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours. Remove from oven, stir in remaining 2 tablespoons barbecue sacue, and season to taste with salt and pepper.
4. Beans can be refrigerated in airtight container for several days.

pinto beans, bacon, onion, garlic, water, black coffee, brown sugar, brown mustard, barbecue sauce, barbecue sauce, hot sauce, salt, ground black pepper

Taken from www.food.com/recipe/cowboy-beans-306929 (may not work)