# Components:
→ Beans
01 - 3 (15 oz) cans 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 medium green bell pepper, diced
05 - 2 garlic cloves, minced
→ Sauces & Liquids
06 - 3/4 cup barbecue sauce (check label for gluten)
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)
# Preparation steps:
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; transfer bacon to a plate and reserve about 2 tablespoons of fat in the skillet.
03 - Add the chopped onion and diced bell pepper to the skillet and sauté 4–5 minutes until softened, then stir in minced 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 thoroughly and bring to a gentle simmer on the stovetop.
05 - Fold the drained beans and half of the cooked bacon into the sauce until evenly coated.
06 - Transfer the skillet (or pour into a 3-quart baking dish if not oven-safe) to the preheated oven and bake uncovered for 1 hour 15 minutes, until the mixture is bubbly and slightly reduced.
07 - Remove from the oven, stir, scatter the remaining bacon over the top, and return to the oven for an additional 10–15 minutes to meld flavors and lightly brown the surface.
08 - Let rest 10 minutes before serving to allow the sauce to set and flavors to meld.
