# What You'll Need:
→ Beans
01 - 3 (15-ounce) cans navy or pinto beans, drained and rinsed
→ Meats
02 - 8 ounces 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)
# Method:
01 - Preheat the oven to 350°F.
02 - In a large oven-safe skillet or Dutch oven set over medium heat, cook the chopped bacon until crisp, about 8–10 minutes; transfer the bacon to a plate, leaving approximately 2 tablespoons of drippings in the pan.
03 - Add the chopped onion and diced bell pepper to the pan and sauté 4–5 minutes until softened; add minced garlic and cook 1 minute until fragrant.
04 - Stir in the barbecue sauce, molasses, Dijon mustard, ketchup, apple cider vinegar, water, brown sugar, smoked paprika, black pepper, salt, and cayenne (if using); mix thoroughly and bring to a gentle simmer so the sugar dissolves.
05 - Fold in the drained beans and half of the cooked bacon, stirring to coat the beans evenly with the sauce.
06 - If the pan is oven-safe, place it directly in the preheated oven; otherwise transfer the mixture to a 3-quart baking dish and bake uncovered for 1 hour 15 minutes, until the beans are bubbly and the sauce has thickened.
07 - Remove from the oven, stir, sprinkle the remaining bacon over the top, then return to the oven and bake an additional 10–15 minutes to crisp the bacon.
08 - Allow the dish to rest 10 minutes before serving to let the sauce set and the flavors meld.
