INSTRUCTIONS
1. Place beans and 6 cups water in a large Dutch Oven. Bring to a boil over high heat and cook for 5 minutes. Remove pot from heat, cover and let sit for one hour. Drain the beans. Clean and dry the pot.
2. Adjust an oven rack to the middle position and heat the oven to 250°F. Cook the bacon in the Dutch oven over medium heat, stirring occasionally, until lightly browner, about 6-8 minutes. Add the onion and cook until softened, 5-7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the drained beans, water, ½ cup of the barbecue sauce, sugar, mustard, hot sauce, and 1 teaspoon salt. Bring to a simmer, cover the pot and transfer to oven.
3. Cook until beans are just tender, 2 to 2 ½ hours. Remove the lid and continue to cook, stirring occasionally, until the liquid has thickened, 1 to 1 ½ hours longer.
4. Remove the beans from the oven and stir in the remaining ½ cup barbecue sauce. Season with salt and pepper to taste and serve.
