Barbecue Baked Beans

Ingredients

• 1 pound dried navy beans
• 8 slices thick-cut bacon, chopped
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 cup ketchup
• 1/2 cup packed dark brown sugar
• 1/3 cup molasses
• 1/4 cup apple cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 cups reserved bean cooking liquid

Before you cook

• Sort the dried beans and pick out any stones or split ones.
• Cover the beans with cold water by 3 inches and soak them overnight.
• Dice the onion and bell pepper and mince the garlic.

Steps

1. Drain the soaked beans and put them in a large pot with fresh water to cover by 2 inches.
2. Bring to a boil, then simmer gently for 45 minutes until the beans are tender but not bursting.
3. Drain the beans and save 3 cups of the cooking liquid.
4. Heat the oven to 300 degrees Fahrenheit.
5. Cook the bacon in a Dutch oven over medium heat for 8 minutes until much of the fat renders.
6. Add the onion and bell pepper and cook for 8 minutes until soft.
7. Stir in the garlic and cook 1 minute.
8. Add the ketchup, brown sugar, molasses, vinegar, mustard, Worcestershire, smoked paprika, salt, and pepper.
9. Stir in the drained beans and 2 cups of the reserved cooking liquid.
10. Bring the pot to a simmer on the stove, then cover it and move it to the oven.
11. Bake covered for 2 hours, checking once and adding the last cup of liquid if the beans look dry.
12. Uncover and bake 45 minutes more until the surface darkens and the sauce clings to the beans.
13. Let the beans sit 15 minutes before serving, since they thicken as they cool.