# What You’ll Need:
→ Beans
01 - 3 cans (15 oz each) navy or pinto beans, drained and rinsed
→ Meats
02 - 8 oz thick-cut bacon, chopped
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 1/2 green bell pepper, diced
05 - 2 garlic cloves, minced
→ Sauces & Liquids
06 - 3/4 cup barbecue sauce
07 - 1/3 cup molasses
08 - 2 tablespoons Dijon mustard
09 - 1/4 cup ketchup
10 - 2 tablespoons apple cider vinegar
11 - 1/4 cup water
→ Spices & Seasonings
12 - 2 tablespoons brown sugar
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon ground black pepper
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon cayenne pepper (optional)
# How to Make It:
01 - Preheat your oven to 350°F.
02 - In a large, oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until crisp. Transfer the bacon to a plate, leaving about 2 tablespoons of drippings in the pan.
03 - Add onions and bell pepper to the pan. Sauté for 4–5 minutes, until soft. Add garlic and cook for 1 minute more.
04 - Stir in barbecue sauce, molasses, Dijon mustard, ketchup, apple cider vinegar, water, brown sugar, smoked paprika, black pepper, salt, and cayenne (if using). Mix well and bring to a simmer.
05 - Add the drained beans and half the cooked bacon. Stir to combine.
06 - Transfer the skillet or Dutch oven to the preheated oven or transfer to a 3-quart baking dish if not oven-safe. Bake uncovered for 1 hour 15 minutes, until the beans are bubbly and slightly thickened.
07 - Remove from the oven, stir, sprinkle with the remaining bacon, and bake for an additional 10–15 minutes.
08 - Let rest for 10 minutes before serving to allow the flavors to meld.
