# What You'll Need:
→ Beans and Main Components
01 - 4 cups canned navy beans, drained and rinsed
02 - 8 slices thick-cut bacon, chopped
03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, finely diced
→ Sauce
05 - 3/4 cup ketchup
06 - 1/2 cup dark brown sugar, packed
07 - 1/4 cup molasses
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon cayenne pepper
# Directions:
01 - Preheat oven to 350°F. Select a large oven-safe skillet or Dutch oven for cooking.
02 - Place chopped bacon in the oven-safe skillet over medium heat. Cook until crispy, approximately 8-10 minutes. Remove bacon using a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the pan.
03 - Add diced onion and green bell pepper to the bacon fat remaining in the pan. Sauté for 4-5 minutes until softened and translucent.
04 - Stir in drained beans, cooked bacon (reserving 2 tablespoons for topping), ketchup, brown sugar, molasses, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, black pepper, salt, and cayenne pepper. Mix until fully combined.
05 - Heat the mixture over medium heat until simmering. Once simmering begins, remove from heat.
06 - If using a regular skillet instead of an oven-safe pan, transfer the entire mixture to a baking dish. If already in an oven-safe skillet, proceed to the next step.
07 - Sprinkle reserved bacon over the top of the bean mixture. Place in preheated 350°F oven and bake uncovered for 1 hour until beans are bubbling vigorously and sauce has noticeably thickened.
08 - Remove from oven and allow to cool for 10 minutes before serving.
