Barbecue Baked Beans

Instructions

1. Prepare the bacon
   In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp, about 8-10 minutes. Remove half of the bacon with a slotted spoon and set aside for topping.
2. Sauté the aromatics
   Add the diced onion and green pepper to the pot with the remaining bacon and drippings. Cook until the vegetables have softened, about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add beans and sauce ingredients
   Add the drained beans to the pot. In a separate bowl, whisk together the molasses, brown sugar, ketchup, apple cider vinegar, Dijon mustard, Worcestershire sauce, liquid smoke, smoked paprika, and cayenne pepper (if using). Pour this mixture over the beans and stir gently to combine.
4. Simmer the beans
   Bring the bean mixture to a simmer, then reduce the heat to low. Cover the pot and let the beans simmer for 30 minutes, stirring occasionally to prevent sticking.
5. Thicken and develop flavor
   Remove the lid and continue to simmer for an additional 30-45 minutes, stirring occasionally, until the sauce has thickened to your liking and the flavors have melded together. If the mixture becomes too thick, add a splash of water or chicken broth.
6. Serve and garnish
   Transfer the beans to a serving dish and top with the reserved crispy bacon pieces. Serve hot as a side dish for barbecue meats, burgers, or any summer cookout meal.