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BBQ “Cowboy” Beans

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Source: From the test labs of SomethingEdible.com

Servings: Serves about 4 - 6 as a side.

Prep Time: 10 minutes

Instructions:

For the first round of cooking, preheat your outdoor cooker (or your oven) to 250F. Rinse and sort the dry beans, then dump them into a 5 quart cast iron dutch oven with a heavy lid. Add 1 teaspoon of salt and enough water to cover the beans by an inch and a half. Bring the pot to a boil on the stove over high heat, stirring occasionally. Once boiling is achieved, lid up the pot stuff and move it to the BBQ over indirect heat (or the stove). Set the timer for 75 minutes and walk away. When 75 is up, remove from the hot box, wait 10 minutes before opening and then drain.

For round two, move the temperature up in your cooker (or oven) to 300F (again you want indirect heat). Add the cooked beans back to the dutch oven, then add the diced tomatoes and chiles, chopped onion, minced garlic,diced bacon,ketchup, molasses, applesauce,cider vinegar,liquid smoke,allspice,Kosher salt, dry mustard, coriander, and black pepper. Give it all a good stir, lid the pot back up and put it back into the cooker/oven for 4 hours or until desired doneness is reached.

Notes:

For saucier (and possibly mushier) beans, toss in 8 fl oz of your favorite beer for the final 4 hour simmer.