Espresso Baked Beans

Let's Cook

1. Step 1.

   Place the dried great northern beans in a large bowl and add enough water to cover them by about 2 inches. Let soak for 8 to 10 hours or overnight at room temperature.

2. Step 2.

   Preheat the oven to 250°F and position a rack in the bottom third of the oven.

3. Step 3.

   In a Dutch oven or heavy-bottomed ovenproof pot, cook the bacon pieces over medium-high heat until the fat is rendered and the bacon is just starting to brown, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of the bacon fat from the pot.

4. Step 4.

   Return the pot to medium heat. Add the chopped onion, carrot, and jalapeños and cook, stirring occasionally, until softened, about 5 to 7 minutes. Return the cooked bacon to the pot, then stir in the vegetable broth, brewed coffee, brown sugar, molasses, tomato paste, cider vinegar, and instant espresso powder until well combined.

5. Step 5.

   Drain the soaked beans, reserving the soaking liquid. Add enough water to the reserved soaking liquid to make 1 cup total, then pour it into the pot. Add the drained beans and stir everything together.

6. Step 6.

   Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, cover the pot, transfer it to the preheated oven, and bake for 3 hours.

7. Step 7.

   After 3 hours, remove the pot from the oven and stir the beans well. If the beans look too dry, add additional vegetable broth ¼ cup at a time. Return the pot to the oven, uncovered, and continue baking for another 1 to 3 hours, checking periodically and adding more broth as needed, until the beans are tender and the liquid has thickened to a syrupy consistency. Season with salt and black pepper to taste.