Rinse and cover dry
beans in water and 2
tablespoons of salt,
soak overnight or
for at least 8
hours. Drain and
rinse beans, cover
beans with water and
cook for 1 hour or
until beans are
tender, but firm.
In a skillet, fry
the bacon pieces
until fat is
rendered and bacon
is fairly crisp.
Remove from skillet
and set aside. Saute
chopped onion in 3
tablespoons of the
bacon fat until
caramelized; add
garlic and cook
until fragrant.
Mix hot water,
vinegar, mustard,
sugar, molasses, bbq
sauce, bay leaf, and
pepper in a bowl
until well combined.
Taste sauce and
adjust seasoning as
desired. Mix cooked
beans, bacon, onions
and garlic, and
green chilies in a
separate bowl until
combined. Once
mixed, pour into a
large casserole dish
and cover with the
sauce mix. If
needed, add
additional water to
cover the beans.
Cover and bake in
slow oven 325º for
3-4 hours. Add
liquid if necessary
to keep beans just
covered. For the
last hour of baking,
remove cover to
allow sauce to
evaporate and
thicken, if needed.
Remove bay leaf
before serving.
