Smoky Slow-Cooked Roman Beans

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Washington Post


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1 pound dried Roman beans, such as Goya brand

2 dried pasilla or ancho chili peppers

1 large onion, chopped (1 1/2 cups)

3 tablespoons chopped garlic (2 to 3 medium cloves)

1 tablespoon instant espresso powder

1 tablespoon truffle oil (optional)

1/2 cup honey

1 medium jalapeƱo pepper, stemmed and cut in half lengthwise; seeded for milder beans

1 bay leaf

1 teaspoon dried thyme leaves

1 tablespoon powdered mustard

1 teaspoon salt

1/4 cup ketchup

1 teaspoon smoky seasoning, such as Liquid Smoke

1 cup water, plus more as needed

Brewed coffee (optional)

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