Ultimate Oven-Baked Barbecue Beans

1. Brine the Beans

Begin by whisking together 2 quarts of water with 2 tablespoons of kosher salt in a large container. Add the dried beans, cover the container, and let them stand overnight. This brining process softens the beans and enhances their flavor. The next day, drain and rinse the beans thoroughly.

2. Cook the Bacon

Place the bacon in a large Dutch oven over medium heat. Cook the bacon until it is crispy, which should take about 7 to 10 minutes. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the Dutch oven.

3. Sauté the Onion

Add the finely minced yellow onion to the Dutch oven. Cook the onion, stirring occasionally, until it becomes soft and translucent. This should take about 7 minutes. The rendered bacon fat will infuse the onion with a rich, savory flavor.

4. Add the Vegetables

Stir in the finely diced green bell pepper, jalapeño, and minced garlic. Cook this mixture for about 1 minute, just until the vegetables become fragrant. This brief sauté helps to release the flavors of the garlic and peppers.

5. Simmer the Beans

Add 3 cups of water, 2 cups of chicken stock, the reserved bacon, and the drained beans to the Dutch oven. Bring the mixture to a boil, then reduce the heat and let it simmer. Allow the beans to cook for about 1 hour, or until they just begin to soften. This slow simmering melds the flavors together and starts to tenderize the beans.

6. Preheat the Oven

While the beans are simmering, preheat your oven to 300°F (150°C).

7. Mix the Sauce Ingredients

Stir in the ketchup, dark brown sugar, honey, molasses, yellow mustard, apple cider vinegar, barbecue rub, and hot sauce into the Dutch oven. Ensure all the ingredients are well combined with the beans. This combination creates a sweet, tangy, and slightly spicy sauce that will coat the beans beautifully.

8. Bake the Beans

Cover the Dutch oven and transfer it to the preheated oven. Let the beans cook, covered, for 4 hours. After this time, remove the cover and continue to bake for an additional hour. This long, slow baking process thickens the sauce and further tenderizes the beans, resulting in a rich and hearty dish.

9. Cool and Serve

Once the beans are done, remove the Dutch oven from the oven and let it cool for about 15 minutes. Season the beans with salt to taste before serving. The beans should be tender, and the sauce should be thick and flavorful.