Ingredients:

Instructions:

  1. Heat the oil or butter in a medium saucepan over medium heat. Add the diced onion and cook gently until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1 minute to cook out the raw flour taste, creating a slight roux.
  3. Slowly whisk in the brewed coffee (or stock), scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  4. Stir in the molasses, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Mix well until all sweeteners have dissolved.
  5. Add the drained and rinsed canned beans to the sauce. Stir gently to ensure every bean is coated.
  6. Bring the mixture back up to a very gentle simmer. Reduce the heat to low, cover the pan partially, and let it bubble gently for 25–30 minutes, stirring every 10 minutes to prevent sticking.
  7. The sauce should reduce and thicken considerably, clinging nicely to the beans. Taste and adjust seasoning if necessary.
  8. Serve immediately while piping hot.