1pounddried pinto beans(or 4 15-ounce cans) not drained
1/2green bell pepperminced
2tablespoonsapple cider vinegar
1tablespoonhickory liquid smoke optional
3/4teaspooncrushed red pepper flakes
1tablespoonchipotle BBQ rubrecipe on this site
1cupstrong brewed coffee
1cup reserved bean liquid(from cooking the beans)
PREPARE THE DRY BEANS:
Sift through the dry beans and remove any debris, pebbles or bad beans. Cover the beans with 2" of fresh water and let soak for 8 hours or overnight.
Drain and rinse the beans. Place them in a pressure cooker or Instant Pot and bring to high pressure. Cook for 7 minutes on high. Set aside and let the pressure reduce naturally.
MAKE THE SAUCE FOR BAKED BEANS
Preheat oven to 375°.
Place a dutch oven or heavy pot on medium high heat. Add the bacon and cook, stirring occasionally, until golden and crisp. Transfer the bacon to a paper towel to drain.
Add the green bell pepper, onion and garlic to the dutch oven and cook for 3-5 minutes over medium heat until the vegetables are softened and translucent.
Add the brown sugar, molasses, ketchup, yellow mustard, dry mustard, apple cider vinegar, liquid smoke, red pepper flakes, black pepper, kosher salt, and BBQ rub. Cook over medium heat, stirring occasionally until the sugar dissolves and the mixture is fragrant.
Reserve 1 cup of bean liquid.
Drain the beans and add them to the pot with the brown sugar mixture. Pour in the coffee and bean liquid and stir gently to combine. Place the dutch oven, uncovered into the oven. Bake for 1 1/2 hours.
Remove the baked beans and sprinkle with reserved bacon and parsley for color (optional). Serve.