Frijoles horneados al horno holandés

Directions

1. Place beans in a large pot on the stove (twice the size in volume as the beans themselves) in water, covering at least 2” higher than the beans.  Bring beans to a boil and continue cooking for an hour. 

2. Remove beans from heat and allow them to soak in the same water for an additional 1 ½ to 2 hours. 

3. Rinse beans, place back in pot and bring beans back to a boil on the stove and cook for an additional ½ hour to an hour, or until beans begin to tender (this is a quick-method for preparing dried beans, the alternative is to soak the beans in water for at least 8 hours, preferably overnight). 

4. When beans are done, drain and add chopped onion, brown sugar and barbecue sauce and mix thoroughly.  Place sliced and chopped bacon in the bottom of the Dutch oven and add bean mixture on top of bacon.

5. Prepare your grill to a medium heat around 350°F using lump hardwood charcoal and chunks of hardwood for additional smoke and flavor.  If using a gas grill, add a smoker box or foil pouch with wood chips for the same effect.  The entire intent of making these beans on the grill is to impart the flavors of the grill to the beans; don’t be stingy with the smoke!

6. Place Dutch oven on the grill, uncovered, and continue to cook for an additional 2-3 hours, or until beans have reached the desired tenderness, stirring beans every ½ hour.