The Best Baked Beans

By spend with pennies

Ingredients

1 pound bacon (chopped and cooked crispy)
1 medium red onion (finely diced)
½ green bell pepper (finely diced)
3 tablespoons brown sugar* (dark or light)
½ cup ketchup
¼ cup molasses
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard powder
56 ounces baked beans (or pork and beans, two 28 oz cans)
2 tablespoons green onions (sliced)

Prep Time15mins
Cook Time195mins
Servings16

Instructions

Preheat the oven to 350°F and set the rack to the middle position.

In a Dutch or deep ovenproof skillet, over medium-high heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and set aside, reserving 2 tablespoons of bacon fat in the Dutch oven.

Add the red onion and green bell pepper to the Dutch oven and cook until softened, stirring frequently.

In a small bowl, whisk together the brown sugar, ketchup, molasses, cider vinegar, Worcestershire sauce and dry mustard to make the sauce.

Add the beans and sauce to the the onion and green bell pepper. Stir well to combine.

Cover the Dutch oven and bake covered for 90 minutes. Stir in the bacon, reserving 2 tablespoons for garnish, and cover. Bake 20 to 30 minutes more or until the sauce has cooked down to the desired consistency.

Remove from the oven, uncover, and let the beans rest for 5 minutes to thicken the sauce. Garnish with reserved bacon and green onions if using. Serve.