Baked Beans Recipe with Bacon

Ingredients

• 12 ounces Bacon (- chopped; plus more cooked crispy for garnish (optional))
• 1 medium Sweet Onion (- finely diced)
• 1 small Green Bell Pepper (- finely diced)
• 3 large Cloves Garlic (- minced)
• 2 (28 ounce) cans Navy Beans (- drained and rinsed (SEE NOTES))
• 1 Cup Bourbon
• 1 Cup Ketchup
• 1/2 Cup Light Brown Sugar (- packed)
• 1/3 Cup Molasses
• 2 TBS Yellow Mustard (- (substitute: Dijon Mustard))
• 2 TBS Apple Cider Vinegar
• 1 TBS Worcestershire Sauce
• to taste Kosher Salt and Black Pepper
• 1 Cup Hot Water or Broth ( - more as needed (SEE NOTES))
• 1/2 pound Candied Bacon (- OPTIONAL for garnish)

Instructions

1. 1

   Partially Cook Bacon: Heat a large pot or Dutch oven over medium-high heat and add the chopped bacon. Cook, stirring occasionally, for 4 minutes, or until the bacon is partially cooked through.

2. 2

   Add Veggies and Aromatics: To the pot, add the onions and bell peppers, then season generously with salt and pepper. Cook, stirring occasionally, until the veggies are softened, about 4-5 minutes. Add in the garlic and cook, stirring frequently, until the garlic is fragrant and the bacon is browned, about 1 minute.

3. 3

   Add Beans and BBQ Sauce Ingredients: To the pot, add the beans, bourbon, ketchup, sugar, molasses, mustard, vinegar, and Worcestershire sauce.If using the slow cooker, add 1/2 cup of hot water or broth. All other cooking methods, add 1 cup of hot water or broth to the pot. Season generously with salt and pepper and then give the beans and barbecue sauce a good stir and make sure the ingredients are well combined.

4. 4

   Oven Cooking Instructions: Bring the beans to a simmer and then immediately cover with a tight fitting lid. Transfer the beans to an oven preheated to 300 degree F oven—make sure oven rack is set to lower-middle position. Bake the beans for 45 minutes, stirring once halfway through cooking. Remove the lid, stir, and transfer the beans back to the oven. Continue to bake until the sauce is thickened and sticky, about an additional 30-45 minutes. If needed during baking, add more water to adjust the sauce consistency.(Note: While the beans are slow cooking, make the candied bacon, let it cool and chop it into bite size pieces - if using.)

5. 5

   Stove-Top Cooking Instructions: Bring the beans to a simmer and then immediately cover with a tight fitting lid. Reduce the heat to maintain a gentle simmer—between medium to medium-low heat on most cooking elements. Let the bbq beans simmer, stirring at every 30-minute interval, for 1 ½ hours, or until the sauce is thickened and sticky.(Note: While the beans are slow cooking, make the candied bacon, let it cool and chop it into bite size pieces - if using.)

6. 6

   Slow Cooker Cooking Instructions: Slow Cooker and Crockpot Cooking Instructions: (Make sure you reduced water to ½ cup in step 2.) Transfer the baked bean mixture to the slow cooker or crockpot.Cover the cooker and cook on LOW for 6 hours, or until the beans are tender and the bbq sauce is sticky. (Note: While the beans are slow cooking, make the candied bacon, let it cool and chop it into bite size pieces - if using.)

7. 7

   Serve Baked Beans with Bacon: Let the beans rest for 5-10 minutes and then taste beans and adjust for salt and pepper to suit your tastebuds. Transfer to a large serving bowl and scatter the top generously with candied bacon and fresh parsley, if using. Enjoy!