1 onion, minced
4 garlic cloves, minced
4 cups water, plus additional hot water as needed
1 lb dried navy beans, picked over and rinsed
1/2 cup plus 2 tbs barbecue sauce
1/2 cup brewed coffee
1/3 cup packed dark brown sugar
1 tbs prepared brown mustard
hot sauce
salt and pepper

Microwave onion and garlic in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to slow cooker.

Stir water, beans, 1/2 cup barbecue sauce, coffee, and sugar into slow cooker. Cover and cook until beans are tender, 9-11 hours on low, or 5-7 on high.

Stir in remaining 2 tbs barbecue sauce and mustard and let sit until thickened slightly, about 10 minutes. Season with salt, pepper, and hot sauce to taste and serve. This dish can be held on warm setting for 1 to 3 hours before serving.