Sweetness, spice and smoky bacon make these beans a home run at any cook out. This recipe starts by asking you to soak the beans for at least 8 hours, so make sure you have enough time or plan ahead.
Soak the beans in water for at least 8 hours or overnight. If your beans have already been soaked, proceed with the recipe. Once soaked, strain the beans through a fine mesh strainer and set aside.
Set the temperature to 300°F/ 150°C (medium) and add the diced bacon. Cook the bacon for 3-4 minutes or until it has slightly rendered.
Allow the beans to come up to a simmer without stirring.
Lower the temperature to 215°F/ 100°C (low), then cover the pot with the lid and cook for 43 minutes, while stiring the pot every 10 minutes. Replace the lid each time.
While the beans cook, combine the following ingreidentes and set aside.
Turn the heat off and rest the beans for 10 minute with the lid on.
Carefully remove the lid and strain the cooked beans and bacon through a colander and set aside. Make sure to wash the pot before continuing with the recipe.
Add the oil and preheat the pot to 325°F/ 160°C (medium).
Cook the aromatics for 2 minutes or until slightly toasted.
Lower the temperature to 210°F/ 100°C (low) and cook the sauce for 8 minutes or until the sauce has thickened. Stir occasionally.
Add the beans and bacon and stir occasionally for 2 to 3 minutes it warms up.
Turn off the heat and enjoy with our delicious Smoky Oven Roasted Tri Tip.
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