2 C small dry white beans (such as navy or Great Northern)
4 C water
2 cloves garlic, peeled
¼ of a small onion, coarsely chopped
1 T kosher salt
3 C frozen marionberries
1 C brewed coffee, black
1 C brown sugar
¼ C apple cider vinegar
1 T Worcestershire sauce
¼ t ground black pepper
2 t smoked paprika
1 t onion powder
1 t salt
2 strips bacon, coarsely chopped
¼ C chopped onion
For Pressure-Cooked Beans
Rinse the dry beans, then add them with the water, garlic, ¼ onion, and salt to the pressure cooker and cook on high pressure for 30 minutes.
Allow natural pressure release, then drain off any excess liquid.
For Stove-Top Cooked Beans
Soak the dry beans in fresh water overnight, then drain and rinse.
Add the soaked beans with water, garlic, onion, and salt and bring to a boil in a heavy-bottomed pot, then cover with a lid, reduce heat to low, and simmer for two hours, until the beans are tender. Drain off any excess liquid.
For the Marionberry-Bacon Baked Beans
While the beans are cooking, make the marionberry sauce by simmering the marionberries over medium-low heat with the coffee, brown sugar, vinegar, and spices.
Simmer for about 45 minutes, until reduced by about ⅓ (should be about 2 cups of sauce).
Cook the chopped bacon and ¼ cup chopped onion, then use a slotted spoon to remove the bacon and onions from the pan.
Add the cooked bacon and onion to the marionberry sauce and stir to combine.
Preheat oven to 300°F.
Gently fold the cooked beans into the marionberry-bacon sauce and spoon into a cast iron skillet.
Bake, uncovered, for 90 minutes, or until the sauce is thick and bubbly.