1. Open Coca-Cola and let it sit for 10 minutes to reduce carbonation. Crank your oven to 325°F.
2. Heat oil in a large Dutch oven or heavy oven-safe pot over medium heat. Add diced onions and cook 5-7 minutes until soft and golden—don’t rush this step.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in half the Coke, ketchup, barbecue sauce, brown sugar, molasses, mustard, apple cider vinegar, and all the spices. Let simmer 5 minutes to reduce and concentrate flavors.
5. Taste your sauce and adjust sweetness or tanginess to your liking—it should be slightly sweeter than you think you want.
6. Add drained beans and remaining Coke, stirring gently to coat everything evenly. The mixture should look saucy but not soupy.
7. Cover and bake for 1.5-2 hours, stirring every 30 minutes to prevent sticking.
8. Remove lid for the last 30 minutes to let the sauce thicken and caramelize on top.
9. Taste and adjust seasoning with salt, pepper, or more brown sugar as needed before serving.

Notes:

• Let Coke sit open for 10 minutes before using to reduce carbonation.
• Don’t rush the onions—caramelized onions add incredible depth.
• Taste the sauce before adding beans and adjust the sweet-to-tangy balance.
• These improve overnight when flavors have time to meld together.

Storage Tips:

• Keep refrigerated for up to a week—they actually get better with time.
• Freeze for up to 3 months in portion-sized containers.
• Reheat gently on the stove, adding a splash of Coke or water if needed.
• Perfect for potlucks and make-ahead entertaining since they travel well.